Parmesan Carrots

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Last year, G, the Sous-chef and I had dinner at the American Legion and I wrote about glazed carrots. We all fell in love with that taste treat.

This year I discovered parmesan carrots. Basically they are totally different, but so similar. Sometimes the glazed carrots are too sweet. I want to roast them with a chicken for example.

Carrots are in my top 5 favorite vegetables. I love asparagus more, but it is not as versatile. And you can’t count out squash. As you can see, I just love veggies.

The next time I make these, I will use multi colored carrots. That sounds a bit more fun.

Decide how many people will be eating the carrots.

Heat oven to 350 degrees. In a shallow pan, place carrots and drizzle with olive oil. Salt liberally and bake for approximately 15 to 20 minutes depending on the thickness of the carrots. Remove from oven and sprinkle with grated Parmesan.

These are pretty tasty. Give them a try.

*****from the Recipe Box:

When I first saw the carrot picture, it looked like a king crab leg. Be careful, I think I ground up the Parmesan too finely.

and remember: Relationships are always stronger when you are best friends first, and a couple second.

Big kiss, Lynn

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