Description
A vibrant and healthy vegetable side featuring halved carrots with a shattered-crisp cheese crust and a botanical parsley-basil sauce.
Ingredients
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16 oz carrots.
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6 oz Parmesan cheese.
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4 oz Fontina cheese.
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1/2 bunch parsley.
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6–7 fresh basil leaves.
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1 garlic clove.
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1 tbsp capers.
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3 tsp lemon juice.
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1/4 cup olive oil.
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2 tsp paprika.
Instructions
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Preheat oven to 400F and line a baking sheet with oiled parchment paper.
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Toss carrots with olive oil paprika and garlic powder then coat with Parmesan.
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Spread Fontina on the tray and place Parmesan-coated carrots on top cut-side down.
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Roast for 25 minutes until the cheese edges are golden brown and crispy.
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Blend parsley basil capers garlic oil and lemon juice until smooth.
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Let the carrots cool for 5 minutes then serve with the fresh botanical salsa verde.
Notes
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Using a combination of Fontina and Parmesan is the secret to a professional-grade crispy cheese skirt.
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Always let the carrots cool on the tray to allow the cheese to firm up before serving.
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This dish is naturally gluten-free and perfect for sophisticated social gatherings.
- Prep Time: 10 mins.
- Cook Time: 25 mins.
- Category: Side Dish.
- Method: Roasting.
- Cuisine: Italian-American Fusion.
Nutrition
- Serving Size: 4 spears.
- Calories: ~ 325 kcal.
- Sugar: ~ 6g.
- Sodium: ~ 540mg.
- Fat: ~ 24g.
- Saturated Fat: ~ 12g.
- Unsaturated Fat: ~ 12g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 12g.
- Fiber: ~ 4g.
- Protein: ~ 16g.
- Cholesterol: ~ 45mg.
Keywords: Parmesan Carrots, Roasted Carrots, Salsa Verde Recipes, Healthy Vegetable Sides, Crispy Cheese Crust, New York Recipe.