Description
The Best! Crunchy Parmesan Carrots with Salsa Verde is a vibrant and flavorful side dish featuring oven-roasted carrots coated in crispy Parmesan breadcrumbs, served with a zesty herb-packed salsa verde. It’s the perfect blend of savory crunch and bright, tangy freshness.
Ingredients
Scale
- 1 lb (450g) carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs
- 1/2 tsp garlic powder
- For the salsa verde:
- 1/2 cup fresh parsley
- 2 tbsp fresh mint or basil
- 1 small garlic clove
- 1 tbsp capers
- 1 tbsp lemon juice
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss carrots with olive oil, salt, and pepper. Place on baking sheet cut-side down.
- In a small bowl, mix Parmesan, panko, and garlic powder. Sprinkle over carrots, pressing lightly to adhere.
- Roast for 25–30 minutes, until carrots are tender and topping is golden and crisp.
- Meanwhile, make the salsa verde: Combine parsley, mint, garlic, capers, lemon juice, and olive oil in a blender or food processor. Blend until smooth. Season to taste.
- Serve carrots warm with a generous drizzle of salsa verde.
Notes
- Use rainbow carrots for a colorful presentation.
- Add chili flakes to the breadcrumb mix for heat.
- Salsa verde can be made ahead and stored in the fridge for up to 3 days.
- Great as a side dish, appetizer, or even as a topping for grain bowls.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: roasted carrots, parmesan carrots, salsa verde, crunchy vegetable side, vegetarian side dish