Crispy Oven Roasted Carrot Sticks With the Woodruffs
Crispy Oven Roasted Carrot Sticks With the Woodruffs
4 large carrots, peeled and cut into thin, even sticks; 2 tablespoons olive oil; 2 tsp. agave nectar; 1/2 cup grated Parmesan cheese; 1 tbsp. fresh parsley
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Instructions. Preheat oven to 400°F* and line a sheet pan with parchment paper. Cut the carrots crosswise, into 2-inch sections. Then, slice each section in half lengthwise. In a large bowl, combine the olive oil, salt, garlic, onion powder, red pepper flakes, and rosemary. Mix well.
Crispy Oven Roasted Carrot Sticks With the Woodruffs
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside. Wash, peel the skin and cut the carrots into 3-inch pieces. Transfer them to a bowl. In a small bowl, combine melted butter, garlic, Italian seasonings, salt, and pepper. Pour them over the carrots and mix them with a spatula.
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Crispy Oven Roasted Carrot Sticks With the Woodruffs
Instructions. Preheat the oven to 400 degrees. Quarter and slice your carrots lengthwise so that they're even-sized thin sticks. In a small bowl, toss the carrots in garlic, parmesan, and olive oil. Add salt and pepper to taste. Add to a sheet pan lined with parchment paper or silicone baking mat.
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Toss the carrots in the mixture and mix well until the carrots are completely coated. With the remaining Parmesan cheese, dip each carrot, on the flat side, in the cheese. Lay them flat on the baking sheet. Do this with all of the carrots. For extra crispy carrots, give them some room between them. Bake the carrots at 425 for about 25 minutes.
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Preheat the oven to 375 degrees Fahrenheit. Chop the carrots into small pieces. Place the carrots in a large bowl and melt the butter. Pour the melted butter over the carrots and stir until the carrots are evenly coated. Sprinkle the Parmesan cheese over the carrots and stir until the cheese is evenly distributed.
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House the freshly grated parmesan in a shallow small bowl and dip the flat cut side of each carrot into the cheese. Transfer each piece, spaced out, onto the baking sheet, cheese side down. Roast for 20-25 minutes or until tender.
