Smashed Parmesan Carrots

Name: Smashed Parmesan Carrots
Yield: 4 servings
Ingredients: 0.25 cup mayonnaise; 0.25 cup Sour Cream; 2 tbsp fresh tarragon, finely chopped; 2 tsp Lemon Zest, finely grated; 1 tsp whole-grain mustard; Kosher salt ground black pepper, freshly; 1 lb medium carrots, peeled; 1 tbsp Extra Virgin Olive Oil; Kosher salt ground black pepper, freshly; One 3-ounce piece Parmesan, on the medium or small holes of a box grater (about 1 cup; see Cook’s Note), finely shredded; 1.5 tsp Garlic Powder; 0.5 tsp Smoked Paprika

Carrots don’t usually get the crispy treatment, but they’re surprisingly great candidates. Roasting them brings out their natural sweetness, then smashing them into a layer of finely shredded Parmesan creates a salty, lacy crust that shatters as you bite in. The tarragon-lemon dipping sauce cuts through the richness and keeps things bright. Because the recipe is naturally gluten-free, it works just as well as a snack or appetizer as it does a side dish. When going the side-dish route, I like to spread the sauce on the bottom of a platter and pile the carrots on top, so you get a little with every bite.

Brooke1999

Servings4

Difficultyeasy

Ingredients

0.25 cupmayonnaise
0.25 cupSour Cream
2 tbspfresh tarragon, finely chopped
2 tspLemon Zest, finely grated
1 tspwhole-grain mustard
Kosher salt ground black pepper, freshly
1 lbmedium carrots, peeled
1 tbspExtra Virgin Olive Oil
Kosher salt ground black pepper, freshly
One 3-ounce piece Parmesan, on the medium or small holes of a box grater (about 1 cup; see Cook’s Note), finely shredded
1.5 tspGarlic Powder
0.5 tspSmoked Paprika

Instructions

1
For the tarragon-lemon dipping sauce: Stir together the mayonnaise, sour cream, tarragon, lemon zest and mustard in a small bowl. Season with salt and plenty of pepper. Cover and refrigerate until ready to serve.
2
For the carrots: Position an oven rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment.
3
Cut the carrots crosswise into 1 1/2-inch lengths. If some parts of the carrots are thicker than 1 inch in diameter, cut those pieces in half lengthwise. Toss the carrots on the prepared baking sheet with the olive oil, 1/2 teaspoon salt and several grinds of pepper. Roast until a paring knife slides easily through the thickest carrot, 30 to 40 minutes. Transfer the carrots to a plate and carefully wipe the baking mat or parchment clean with a kitchen towel.
4
Mix the Parmesan, garlic powder, paprika, 1/4 teaspoon salt and several grinds of pepper in a small bowl. Sprinkle the mixture evenly over the clean baking mat. Arrange the carrots on top, leaving space between each. Using the bottom of a glass, gently press each carrot to smash into the cheese.
5
Bake until the cheese is dark golden brown and crisp, about 12 minutes. Let cool on the baking sheet for 5 minutes, then use a thin metal spatula to lift the carrots and crispy Parmesan from the pan, breaking it apart as needed.
6
Transfer to a serving platter and sprinkle with any crispy cheese bits left on the baking sheet. Serve immediately with the dipping sauce.