It’s the season in Eastern Pa. where the farmer’s markets are full of the late summer/early fall veggies and fruits.
There are pumpkins, squashes, apples, tomatoes, carrots and so many other veggies available right now, I am in heaven!
I am always buying tons of veggies this time of the year and looking for new and creative ways to cook them. Boy oh boy, did I find a winner this time.
I am not a huge fan of carrots raw, although I do eat them. But when they are roasted, they turn these (kind of boring) carrots into something that is sweet and crispy on the outside and silky smooth on the inside!
This time, I added a little parmesan cheese to them when roasting and they are truly amazing. The parmesan cheese caramelizes and makes the carrots a little crispier and tastier than usual.
My husband and I both loved them so much that they have quickly become a staple in our house. Paired with a dipping sauce of chipotle mayo they are absolutely perfect. You don’t honestly even need the mayo, but I love to dip my veggies in something!
For the mayo, I used Primal Kitchen Mayo because it’s made with real and good for you ingredients, like avocado oil and contains no GMO ingredients at all and blended it with 2 chipotle chilis in adobo sauce to add a little extra heat.
Serves 6
Save RecipeIngredients
- 2lb carrots, washed, peeled and sliced into "fries"
- 1 TBSP olive oil
- 1/2 cup grated parmesan cheese
- salt and pepper, to taste
Instructions
- Gently toss the carrots in the olive oil. Season with salt, pepper and parmesan cheese and mix to coat well.
- Spread them in a single layer on a cookie sheet.
- Roast in a preheated oven at 425F until tender and lightly charred. About 20 min, turning the carrots about half-way through.
- Serve with a chipotle mayo ( 1/2 cup mayonaise and 1-2 chipotle chilis in adobo: pureed in a food processor)
Calories
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Carbs
Protein
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