Parmesan Garlic Carrots (Print-Friendly Version)

# What You'll Need:

→ Main Ingredients

01 - A good shake of salt and cracked pepper, as much as you like
02 - Half a teaspoon of smoked paprika
03 - A pound of carrots, chopped into big chunks and peeled
04 - Two tablespoons of shredded Parmesan
05 - Olive oil, a tablespoon
06 - Half a teaspoon of garlic powder

→ Garnish

07 - Chopped fresh parsley

# Step-by-Step Directions:

01 - Throw some parsley on top right before you dig in for the freshest bite.
02 - Pop the sheet in your hot oven for 20–25 minutes. Flip 'em in the middle so both sides get crisp. Watch for that golden color.
03 - Drizzle your olive oil over the smushed carrots, then hit them with garlic powder, paprika, salt, pepper, and a sprinkle of Parmesan.
04 - Line the carrots up on your sheet, then gently squish each one down with a glass or cup base. Don't go too hard so they don’t fall apart.
05 - Drop carrot rounds in salted water and cook for 10–12 minutes till they’re soft enough for a fork. Drain and let them cool off a bit.
06 - Set your oven to 425°F (220°C), then cover a sheet pan with parchment paper so nothing sticks.

# Helpful Notes:

01 - Want those carrots super crisp? Press down gently so they keep their shape and don’t break.

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