The perfect summer side to compliment any seafood dish.
Ingredients:
1 lb carrots, peeled and cut into thick rounds
1 tbsp olive oil
2 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil carrot rounds in salted water for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Place carrots on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press down on each round to flatten slightly.
- Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Sprinkle with grated Parmesan.
- Roast in the oven for 20–25 minutes, flipping halfway through, until edges are golden and crispy.
- Garnish with chopped parsley and serve hot.
