Description
Crunchy Parmesan Carrots with Salsa Verde is a vibrant and healthy side dish featuring roasted carrot sticks coated with savory Parmesan cheese and accompanied by a zesty, herbaceous salsa verde made from fresh parsley, cilantro, capers, and lemon juice. This recipe offers a perfect balance of textures and flavors, ideal for a nutritious and visually appealing addition to any meal.
Ingredients
Scale
For the Carrots
- 1 lb carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Salsa Verde
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 garlic clove
- 1 tbsp capers, drained
- 2 tbsp lemon juice
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the carrots to a perfect caramelized finish.
- Toss Carrots: Place the peeled and cut carrot sticks in a large bowl. Add 2 tablespoons of olive oil, along with salt and freshly ground black pepper to taste. Toss well to evenly coat the carrots.
- Roast Carrots: Spread the carrot sticks in a single layer on a baking sheet. Roast in the preheated oven for 20 to 25 minutes, turning the carrots halfway through cooking. The carrots should become tender yet retain a slight crunch, with light caramelization.
- Prepare Salsa Verde: While the carrots are roasting, combine 1 cup of fresh parsley leaves, 1/2 cup fresh cilantro leaves, 1 garlic clove, 1 tablespoon drained capers, and 2 tablespoons lemon juice in a food processor. Pulse until finely chopped.
- Add Olive Oil: With the processor running, slowly stream in 1/4 cup olive oil until the sauce becomes smooth but still slightly chunky. Season the salsa verde with salt and pepper to taste.
- Toss Carrots with Parmesan: Remove the roasted carrots from the oven and immediately toss them with 1/4 cup grated Parmesan cheese while they are still warm, allowing the cheese to slightly melt and coat the carrots.
- Serve: Plate the Parmesan-coated carrots and serve them alongside or drizzled with the fresh salsa verde for a flavorful and colorful presentation.
Notes
- Use fresh, high-quality Parmesan cheese for the best flavor.
- For extra crispness, arrange the carrot sticks in a single layer without overcrowding the baking sheet.
- The salsa verde can be prepared up to a day in advance and stored in the refrigerator to let the flavors meld.
- Adjust lemon juice and capers in the salsa verde according to your preferred balance of acidity and saltiness.
- This dish pairs well with grilled meats or as a vegetarian side for any occasion.
