Description
This recipe features tender, caramelized roasted carrots tossed with savory Parmesan cheese, paired perfectly with a fresh, zesty salsa verde made from parsley, cilantro, capers, and lemon juice. A simple yet flavorful side dish that combines the natural sweetness of carrots with herbaceous and tangy notes, ideal for any meal.
Ingredients
Scale
Carrots
- 1 lb carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Salsa Verde
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 garlic clove
- 1 tbsp capers, drained
- 2 tbsp lemon juice
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Carrots: Preheat your oven to 425°F (220°C). Toss the carrot sticks with olive oil, salt, and freshly ground black pepper on a baking sheet ensuring they are evenly coated.
- Roast Carrots: Place the baking sheet in the oven and roast the carrots for 20 to 25 minutes, turning them halfway through the cooking time. Roast until the carrots are tender but retain a slight crispness and are lightly caramelized.
- Make Salsa Verde: While the carrots are roasting, prepare the salsa verde. In a food processor, combine fresh parsley, cilantro leaves, garlic, capers, and lemon juice. Pulse to chop the ingredients coarsely.
- Blend Salsa Verde: Slowly drizzle in olive oil while the processor runs until the sauce becomes smooth but still slightly chunky. Season with salt and pepper to taste.
- Toss Carrots with Parmesan: Remove the roasted carrots from the oven and immediately toss them with the grated Parmesan cheese while they are still warm so the cheese melts slightly and adheres to the carrots.
- Serve: Serve the Parmesan-coated carrots alongside the fresh salsa verde or drizzle the sauce over the carrots for a flavorful finish.
Notes
- For extra flavor, sprinkle a little smoked paprika or chili flakes before roasting.
- Use fresh Parmesan cheese for the best melting and flavor.
- Salsa verde can be made ahead and refrigerated for up to 2 days.
- Ensure carrots are cut evenly to roast uniformly.
