Arugula Salad
Active: 15 minutes
Total: 15 minutes
Roasted Carrots with Parsley, Parmesan & Lemon
Active Time: 10 minutes Total Time: 55 minutes Serves: 4
Gluten Free
Ingredients
- 2 pounds thin carrots
- 2 tablespoons extra virgin olive oil, plus more serving
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons grated Parmesan
- Grated zest of 1 lemon
Instructions
Heat the oven (with the oven rack in the middle) to 425°F.
Peel the carrots and put them on a rimmed sheet pan. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and spread into a single layer. Roast, shaking half way through, until the carrots are tender and caramelized, 40 to 45 minutes.
Meanwhile, chop the parsley and grate the Parmesan and lemon zest. Combine in a small bowl.
Serve the carrots drizzled with a little more olive oil and top with with parsley mixture.
step by step
/01/
Peel the carrots and put them on a rimmed sheet pan. If your carrots are a little thick, cut them in half lengthwise.
/02/
Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and spread into a single layer. Roast, shaking half way through, until the carrots are tender and caramelized, 40 to 45 minutes.
/03/
Meanwhile, chop the parsley and grate the Parmesan and lemon zest. Combine in a small bowl.
/04/
(Tender and caramelized)
/05/
Serve the carrots drizzled with a little more olive oil and top with with parsley mixture.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/roasted-carrots-with-parsley-parmesan-lemon
