This carrot recipe is similar to one I’ve already shared with you for potatoes. Cumin and carrots go together very well in my opinion.
Crispy Parmesan Carrots
6 medium-large carrots 1/3 cup freshly grated Parmesan cheese 2 tablespoon extra virgin olive oil 2 large garlic cloves grated 2 tsp smoked paprika 1 tsp cumin powder 1/2 tsp chili powder or red pepper flakes (more or less depending how spicy you like it) Handful fresh parsley finely chopped Pinch of sea salt Preheat oven to 400. Prepare carrots by peeling them and slicing them in half length-ways, and then in half again so that each piece has a flat side.
In a large bowl, drizzle the olive oil, grated garlic, paprika, cumin, chili, parsley and a pinch of salt. Mix together to create the marinade. Add carrots and toss to coat.
Sprinkle a handful of the freshly grated Parmigiano Reggiano cheese to a nonstick oven dish or baking sheet Dip the flat sides of the carrots into the remaining grated Parmesan cheese and place them cheese facing downwards on the baking sheet.
Repeat with all the carrots and ensure they are placed next to each other in an even layer without any gaps in between them Roast for 20 -25 minutes, depending on your oven strength. Check the carrots are fully cooked and fork tender by sticking a toothpick or fork inside. Remove from the oven and using a spatula, immediately flip the carrots over to reveal your beautiful crispy Parmesan carrots. —kwc— This sounds like it would be great with whatever you put on the grill. Unless you have the “cilantro tastes like soap” gene, which, thankfully, I don’t.
Cilantro Lime Slaw 1 head green cabbage, core removed, shredded 1 bunch cilantro, stems removed, chopped 2 jalapeños, seeds/stems removed, finely chopped 3 tbsp olive oil Juice of 2 limes Salt/pepper to taste Sma l l p inc h suga r (optional) Combine cabbage, cilantro and jalapeno.
Mix oil, lime juice, salt and pepper. Pour mixture over cabbage. Toss until slaw is evenly coated with dressing.
Set aside at least 15 minutes before serving. —kwc— These sound good as a side dish or you could dip them in your favorite dip.
Roasted Artichoke Hearts
2 (14-ounce) cans quartered ar tichoke hear ts, packed in water 2 tablespoons extra virgin olive oil Kosher salt Black pepper Grated Parmesan cheese Heat the oven to 425. Drain the ar tichoke hearts well and pat them very dry with paper towels.
Spread the artichoke hearts on a sheet pan and season with a big pinch of kosher salt and black pepper. Drizzle with olive oil. Toss to coat, then spread the artichoke hearts out in a single layer on the sheet pan.
Roast for 15 minutes, then toss the artichokes and rotate the pan. Roast until crispy and golden brown on both sides, about 10 minutes more.
Transfer the roasted artichokes to a serving plate and sprinkle with Parmesan cheese.
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