Crispy Parmesan Carrot Sticks
This is the only way I’m consuming carrots from now on.
These were so delicious and easy to make in under 30 minutes. Simply peel your carrots and slice them into 3 pieces (2 pieces if they’re short carrots). Then slice those smaller pieces in half lengthwise so that each piece has a flat side. Mix up the oil mixture and coat the vegetables in that. You can just as easily roast them like this, but the level up of dipping them in the freshly grated parm is incredible.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Crispy Parmesan Carrot Sticks
Ingredients
Optional Dip:
Instructions
- Preheat oven to 425℉. NO PARCHMENT for your baking sheet here.
- Slice your carrots into 3 INCH long pieces and then slice those in half lengthwise so there is a flat side to each piece.
- To a large bowl, add the olive oil, garlic, 1/4 cup grated parmesan, spices and salt to taste. Toss and coat everything with your carrot pieces.
- House the freshly grated parmesan in a shallow small bowl and dip the flat cut side of each carrot into the cheese. Transfer each piece, spaced out, onto the baking sheet, cheese side down. Roast for 20-25 minutes or until tender. Time will vary with the size of your carrot pieces.
Nutrition
Calories: 218kcal | Carbohydrates: 15g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 516mg | Potassium: 421mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19161IU | Vitamin C: 8mg | Calcium: 264mg | Iron: 1mg
Looking for more?
Hello, I was just curious if the nutritional information is per serving of for the whole recipe? Does this include the dipping sauce as well?
HI Haley, the NI is per serving not the whole dish. The dip is not included either.
So disappointed! I did exactly what you said and they didn’t even look like yours. Shriveled up. The last dip of parm didn’t stick. But, the carrots are glued to the backing dish.
Hi Ronnie, I’m so sorry these didnt’ work for you! Some of mine stuck too but I used a metal spatula to get them off.
These were sondelious. I ate almost a pound of carrots. Follow recipe as written…we found after roasted I moved them to a plate , dusted with a little salt… let the cool a little as the bottoms crisp up and are even more delious❤️❤️❤️A keeper and repeater❤️❤️❤️
HI Candace, sounds delicious! Thanks for sharing!!
I have made this two separate occasions. The first time I used parchment paper and they came out SO crispy and so so good. The second time (tonight) I spent so much time grating Parmesan cheese and cleaning my carrots, shaving them. I saw that she said to not use parchment so I used aluminum & some spray. Well after twenty five minutes I took them out and they were stuck! So stuck in fact I would try to use a spatula to scrap them off and some of the aluminum would come off with it.
Next time parchment paper will be a must because it was so messy, time consuming and frustrating to have to scrape off all my hard work & little of the cheese stayed with it.
Can this be done with baby carrots?
absolutely!!
Please speak slower in your recipes??? We’re British and you Americans speak soooooo fast 😁😁
Begging please 🙏
Hugs, Sharon in Scotland 💕
these were fabulous! and so easy to make
HI Beth, glad they were enjoyed and thanks for the cool rating!
I made these 2x and both times they stuck to the pan so much I could barley get them off and cleaning the pan was almost impossible. We loved them but the sticking is out of hand. HELP.
Hi April, I’m sorry for the stick, some of mine stuck as well and i used a metal spatula to get them up. My advice is to use a non stick pan or use parchment paper!
Soooo good was eating them straight from the pan. Thank you so muc!!!
Hi Nikki, glad you liked the carrot sticks! Thanks for trying them!
Thanks for ruining my pan! Why no parchment? You didn’t even suggest greasing the pan! Disaster.
Hi Anne, i’m very sorry if the recipe didn’t work for you. There is oil on the carrot mixture so there is no need to oil the pan itself. Would just make for a super greasy pan.
Not sure why the recipes specified no parchment paper. Definitely need to use it.
Hi Luke, you can alwasy use parchment paper, I suggested to not use it to get a crisper texture on the carrots. I had no problem washing my pan afterwards. I’m very sorry though if the dish didnt work out for you.
I’m so sad. I was looking forward to these in a BIG way. I followed the recipe exactly but at the end of the cook, the carrots were just stuck to the pan and the cheese was burnt on the pan. The carrots still tasted good but the cheese was a bust. Oh well.
Hi Brad, I’m so sorry the recipe didn’t work for you! Thank you for your feedback!
So, I accidentally used asiago parmesan cheese and the taste was a bit bitter…do you think it’s because I didn’t use the right kind of cheese?
Can’t wait to try this…tonight!!!
I love this snack! I never made carrots before. This was the best! It’s a great healthy alternative to chips. Thanks for sharing!
Hi Sonnie, glad you like the carrot dish! Thanks for trying it and the kind rating!
Hi Stella is it possible to make without the fresh grated cheese
Incredible!!
Thanks JOnah!!