Fresh-Pressed Olive Oil Club

Roasted Parmesean Carrots

Roasted Carrots

This might be my new favorite way to eat carrots, which, like most vegetables, grow huge in Central Chile’s fertile soil. Marinated in olive oil and spices, then coated in freshly grated Parmesan cheese, the carrots are roasted until tender. They’re great with chicken, pork, or lamb.


  • 8 large carrots, peeled and trimmed
  • 3 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1 cup freshly grated Parmesan, or more as needed
  • 2 tablespoons minced fresh flat-leaf parsley


Step 1

Preheat the oven to 400°F. Slice each carrot lengthwise, then into 2-inch planks. Place in a large bowl and drizzle with olive oil. Toss to coat the carrots thoroughly. Season with salt and pepper, then toss with the cheese.

Step 2

Tip the carrots onto a parchment-lined rimmed baking sheet. Arrange them in a single layer, flat sides down. Sprinkle with any cheese remaining in the bowl. Roast the carrots until tender, 25 to 30 minutes. Arrange on a platter, flat sides up. Sprinkle with the parsley and serve.

Serves 4 to 6