Ingredients:

  • 5 lbs (680 g) carrots, peeled and cut into 1-inch thick sticks or coins
  • 3 Tbsp (45 ml) good quality extra virgin olive oil
  • 4 cloves garlic, minced very finely
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1 tsp Dried Italian Herbs (or Thyme)
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Black Pepper (freshly ground)
  • 2 Tbsp (15 ml) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Line a large baking sheet with parchment paper.
  2. Peel and chop the carrots into uniform, bite-sized pieces. Place carrots in a large mixing bowl.
  3. Drizzle the carrots with olive oil. Add the salt, pepper, and dried herbs. Toss thoroughly until every piece is lightly coated.
  4. Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 15 minutes.
  5. While the carrots roast, combine the minced garlic and grated Parmesan cheese in a small bowl.
  6. Remove the tray from the oven. Sprinkle the garlic-Parmesan mixture evenly over the partially roasted carrots. Gently toss them directly on the tray to coat, then spread back into a single layer.
  7. Return to the oven and roast for another 10–15 minutes, watching closely, until the carrots are fork-tender and the cheese coating is golden brown and bubbling slightly.
  8. Remove from the oven. Sprinkle with fresh parsley, if using, and serve immediately while piping hot.