Crunchy carrots tossed in a Calabrian chili and basil marinade, baked until crispy on the bottom with parmesan, are an easy vegetable appetizer the whole family will love!
This is my biggest garden yet, and it's taught me a lot of things, one being to not underestimate the growth of your tiny carrot seedlings! I planted the seeds (and a mix of already grown seedlings from Organic Harvest) in my garden in early May, and just now have picked them in the first week of August.
Peter Rabbit would be very pleased! We harvested well over 5lbs of carrots, which for my first year of harvesting carrots I'd say was pretty okay. Next year though, we're planting even more!
Ingredients you'll need:
4-5 large Carrots, peeled
1 - 1.5 cups Parmesan, freshly grated
1/4 cup Olive Oil
1 tbsp. Chopped Calabrian Chili Peppers
1/4 cup Fresh Basil Leaves, chopped
1/2 tsp. Salt
1/2 tsp. Black Pepper
How to Make Oven-Baked Crispy Parmesan Carrots:
Preheat oven to 425F.
Slice the carrots into 2-3 thin strips lengthwise, then chop horizontally into 2-3" bite-sized pieces.
Place the sliced carrots in a bowl. Toss with the olive oil, chopped Calabrian chilis, chopped basil, salt, and black pepper.
Add 1/2 cup grated parmesan to a nonstick baking pan.
Dip the bottoms of the marinated carrots in the remaining grated parmesan, then place on the baking pan.
Bake for 15-20 minutes, rotating the pan halfway through baking, until the edges are golden and cheese is crispy. Let rest at least 5 minutes before enjoying!
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
. . . . . . . . . . . . . . .
If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Crunchy carrots tossed in a Calabrian chili and basil marinade, baked until crispy on the bottom with parmesan, are an easy vegetable appetizer the whole family will love!
Slice the carrots into 2-3 thin strips lengthwise, then chop horizontally into 2-3" bite-sized pieces.
Place the sliced carrots in a bowl. Toss with the olive oil, chopped Calabrian chilis, chopped basil, salt, and black pepper.
Add 1/2 cup grated parmesan to a nonstick baking pan.
Dip the bottoms of the marinated carrots in the remaining grated parmesan, then place on the baking pan.
Bake for 15-20 minutes, rotating the pan halfway through baking, until the edges are golden and cheese is crispy. Let rest at least 5 minutes before enjoying!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
No items found.
Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
Like the recipe? Leave a comment!