Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy.
The fall breeze has arrived, and with it is a new round of harvest specialties like the beginning of butternut squashes and pumpkins! You’ll also notice more varieties of cauliflower, collard greens, peas, potatoes, runner beans, sweet potatoes, chicory, eggplant, kale, leeks, cabbage, broccoli, beets and, still, our beloved tomatoes and zucchini.
This month’s recipe is all about carrots – literally. Crunchy carrots tossed in a Calabrian chili and basil marinade, baked until crispy on the bottom with parmesan. It’s an easy vegetable appetizer the whole family will love! Plus, carrots are great in promoting health vision, regulating blood pressure, weight management, improving immunity, balancing hormones, boosting brain health and may even help prevent certain cancer risks. Not to mention, they’re an incredible source of beta-carotene, fiber, vitamin K1, potassium and antioxidants.
Oven-Baked Crispy Parmesan Carrots
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
- 4-5 large Carrots, peeled
- 1-1.5 cups Parmesan, freshly grated
- 1/4 cup Olive Oil
- 1 T Chopped Calabrian Chili Peppers
- 1/4 cup Fresh Basil Leaves, chopped
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
Instructions:
- Preheat oven to 425 degrees F.
- Slice the carrots into 2-3 thin strips lengthwise, then chop horizontally into 2-3″ bite-sized pieces.
- Place the sliced carrots in a bowl. Toss with the olive oil, chopped Calabrian chilis, chopped basil, salt and black pepper.
- Add 1/2 cup grated parmesan to a nonstick baking pan.
- Dip the bottoms of the marinated carrots in the remaining grated parmesan, then place on the baking pan.
- Bake for 15-20 minutes, rotating the pan halfway through baking, until the edges are golden and cheese is crispy. Let rest at least 5 minutes before enjoying!
