Parmesan Crusted Rainbow Carrots
Parmesan-crusted rainbow carrots baked in a buttery herbed seasoning is a soft, tender carrots with a crispy exterior.
Servings: 6 servings
Calories: 288kcal
Ingredients
- 1 stick butter 1/2 cup butter
- 1/3 cup grated parmesan cheese
- 3 tablespoons herb seasoning divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 lb rainbow carrots washed, tops trimmed, cut lengthwise
- Nonstick cooking spray
- Chopped fresh parsley optional for serving
Instructions
- Preheat and Prepare Butter: Place a stick of butter in a 9x13 baking pan and put it in a cool oven. Preheat the oven to 400°F, allowing the butter to melt as the oven heats up. Remove the pan from the oven once the butter is fully melted.
- Mix Seasoning: In a small bowl, mix together the grated parmesan cheese, 2 tablespoons of herb seasoning, salt, and black pepper. Evenly sprinkle this mixture over the melted butter in the pan.
- Prepare Carrots: Slice each carrot in half lengthwise. Use a knife to score the cut side of each carrot with a cross-hatch pattern. This helps the flavors soak in. Place the carrots, cut side down, into the butter and herb mixture in the pan.
- Season Carrots: Spray the carrots with nonstick cooking spray. Sprinkle the remaining 1 tablespoon of herb seasoning over the top of the carrots.
- Bake: Bake in the preheated oven for 30 minutes. The carrots will soften while the parmesan crust turns golden and crispy. All ovens work at different times and temps, so please watch your oven if you know it is typically finished earlier than recommended.
- Serve: Remove the pan from the oven and let the carrots stand for 5 minutes. Use tongs or a spatula to remove carrots. If desired, sprinkle with chopped fresh parsley before serving.
Notes
I use Mrs. Dash for my seasoning.
Nutrition
Serving: 2carrots | Calories: 288kcal