Ingredients:

  • 1 lb (450g) carrots, peeled and cut into ½-inch thick batons
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon dried Italian herbs
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)
  • ½ cup (50g) finely grated Parmesan cheese, plus extra for serving

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Peel and cut carrots into batons. Ensure they are roughly the same size for even cooking.
  3. In a large bowl, toss carrots with olive oil, garlic powder, Italian herbs, salt, and pepper. Ensure carrots are evenly coated.
  4. Add Parmesan cheese to the bowl and toss again until carrots are well coated.
  5. Spread carrots in a single layer on a baking sheet lined with parchment paper (if using). Make sure they aren't overcrowded for optimal crisping.
  6. Roast for 25-30 minutes, or until carrots are tender and Parmesan cheese is golden brown and crispy. Flip halfway through cooking. Watch carefully during the last few minutes to prevent burning.
  7. Remove from oven and serve immediately. Garnish with extra grated Parmesan, if desired.