Here is the recipe that I had mentioned on Tuesday in my blog post cider dijon pork chops. And as some of you already know this dish, unfortunately, did not make it to the table for Monday night's supper. Because I the silly food blogger forgot to not only write down the main ingredient (One bunch of carrots) on the shopping list, but I too completely forgot to purchase it. I even was mentally thinking to myself "Ok Courtney don't forget to grab the carrots." And I still neglected to get them. Oh well. However, I still managed to cook this dish after purchasing one bunch of carrots.

This garlic parmesan roasted carrots recipe is seriously the easiest and most delicious side dish ever! Here's the magical part: the carrots are baked in garlic, butter, and Parmesan cheese. Yum, yum! 


Garlic Parmesan Roasted Carrots Recipe

Ingredients:

12 oz carrots, skin peeled
2 Tbsp melted salted butter
2 cloves garlic, minced
3 Tbsps grated Parmesan cheese
3 dashes ground black pepper if desired
1 tsp chopped parsley

Directions:

Preheat the oven to 400F. Line, a 9x13 baking dish with foil and or parchment paper and lightly grease it with non-sticking cooking spray. Set aside.

 In a small saucepan, melt the butter and combine the garlic saute the garlic over medium heat until it becomes fragrant. Next, remove from heat and coat the carrots well with the garlic butter mixture. Arrange the carrots on the previously prepared baking sheet lined with parchment paper or foil. Drizzle the extra butter garlic mixture on top of the carrots. Roast for fifteen minutes, then coat the carrots with the Parmesan cheese. Roast for another ten minutes or until the cheese melts and slightly browned. Remove from the oven and top with the parsley. Serve immediately.


Source Rasa Malaysia

 

Published by Court's Cooking Blog