Ingredients
- 1 pound carrots
- 2 tablespoons extra-virgin olive oil, divided, plus more for serving
- 1 ounce finely-grated Parmesan cheese (about 1/2 cup)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- freshly-ground black pepper
- finely-chopped fresh tender herbs, for serving (optional)
- green goddess ranch, for serving (optional); recipe below
Instructions
- Heat oven to 400°F.
- Peel the carrots, then cut crosswise into 1 1/2 to 2-inch pieces. Cut each piece in half lengthwise. (If the carrots are super thick, cut into quarters Iengthwise).
- If using an Anyday dish: Follow the instructions on Anyday's website for cooking carrots according to your microwave's wattage (cookanyday.com/products/how-to-cook-microwave-carrots-anyday).
- If using a microwave-safe bowl: Place the carrots and 2 tablespoons water in a large microwave-safe bowl. Cover with plastic wrap (leaving a portion open to vent) and microwave on HIGH until knife-tender, 5 to 6 minutes.
- Meanwhile, line a baking sheet with parchment paper. Brush with 1 tablespoon of the oil and sprinkle with the Parmesan cheese.
- When the carrots are ready, drizzle with the remaining 1 tablespoon oil and season with the salt, garlic powder, red pepper flakes, and several grinds black pepper. Gently toss to coat.
- Arrange the seasoned carrots in a single layer atop the Parmesan on the baking sheet. Use the bottom of a metal measuring cup to smash each piece until flattened.
- Roast until the Parmesan is crisp and the undersides of the carrots are deeply golden brown, 20 to 25 minutes. Serve as a side to any dinner, or pile atop a platter of the green goddess ranch. Finish with a drizzle of oil, a sprinkling of fresh herbs (use whatever you used in the ranch), and flaky salt.
I served these atop this green goddess ranch dressing. You can make it as-is, or swap in cottage cheese for the yogurt if that's what you have on hand.
Recipe inspired by The Kitchn and Cheryl's Healthy Life.