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Baked Carrots with Parmesan

2 servings
Under an hour

Buy all ingredients right below the recipe

Ingredients

  • 4 to 5 pcs larger carrots
  • 50 g Grana Padano cheese or Parmesan
  • 140 g creamy white yogurt
  • 2 tablespoons olive oil
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 clove garlic
  • 1 handful fresh flat-leaf parsley

Instructions

  • 1
    Peel the carrots and cut them into diagonal slices about 1 cm thick. Put them into a pot, add water, and cook until tender, about 20 minutes. Let them cool slightly, meanwhile preheat the oven to 220 °C and line a baking sheet with parchment paper.
  • 2
    Add oil, salt, and pepper to the baking sheet, add the carrots, and coat them thoroughly in the mixture.
  • 3
    Using a glass or a small bowl with a flat bottom, flatten each piece of carrot into a thin disc; the thinner they are, the crispier they will be.
  • 4
    Sprinkle each flattened piece with a generous amount of cheese and place into the hot oven for 20 minutes or until the carrots are perfectly crispy.
  • 5
    Meanwhile, prepare the dip. Mix the yogurt with pressed garlic, add finely chopped parsley and a pinch of salt, and stir everything together.
  • 6
    Let the baked crispy carrots cool on the baking sheet for a few minutes, then serve with the dip.
Rohlík cooks

Ingredients