Parmesan Crusted Carrots with Bacon & Hot Honey
gluten free
Roasted rainbow carrots that are crusted with parmesan cheese and served with crumbled bacon, hot honey drizzle and lots of fresh thyme!
I’ve been seeing the viral hack everywhere to add a big layer of parmesan cheese onto a baking sheet and smash potatoes or broccoli on top of it. When you bake it, the bottoms form a savory crust from the parmesan that adds such a delicious bite to the roasted veggies.
I thought this would be a great idea for all these rainbow carrots I had for an Easter side dish! I layered on the parmesan onto a baking sheet and also coated each carrot in parmesan so you’d get that crispy bite on all sides. The carrots are so sweet and have a sharp bite from the parmesan, so the hot honey and salty bacon go perfectly with them.
Here are the Ingredients for these Parmesan Crusted Carrots:
Protein - Bacon
Produce - Rainbow Carrots, Garlic
Seasonings - Salt, Pepper, Red Pepper Flakes, Paprika, Thyme
Pantry - Olive Oil, Hot Honey
Dairy - Parmesan
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Parmesan Crusted Carrots with Bacon & Hot Honey
Ingredients
- Small rainbow carrots, halved longways
- 1 tbsp olive oil
- 1 tbsp paprika
- 1/2 tsp sea salt
- 2 cloves garlic, minced fine
- Red pepper flakes
- 1 1/2 cups parmesan
- 4-6 slices of bacon, cooked and crumbled
- Hot honey
- Flaky sea salt
- Thyme
Instructions
- Preheat oven to 450 F.
- Coat the carrots in olive oil, salt, paprika, red pepper flakes and garlic.
- Add 1/2 cup grated parmesan in a low bowl and add the other 1 cup parm to a greased baking sheet or sheet with parchment paper. Lay the parmesan down flat on the sheet. Dip each carrot in the bowl of parm and then onto the sheet, cut side down.
- Roast for 15-20 minutes.
- Remove from oven and drizzle with hot honey, bacon & fresh thyme.
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