Cacio e Pepe Roasted Carrots
These cacio e pepe roasted carrots are warm, peppery and coated in crispy parmesan cheese. Oven roasted to perfection; this simple side dish recipe is guaranteed to be a new family favorite. Serve these alongside your favorite protein or pasta dish. These carrots are sure to spice your mealtime routine.
Servings: 4 servings
Calories: 151kcal
Equipment
- 1 baking tray lined with parchment
- 1 large mixing bowl
Ingredients
Cacio e Pepe Roasted Carrots
- 10-12 carrots peeled and sliced about 2 lbs.
- 2 tablespoons olive oil
- ¼ - ⅓ cup grated parmesan cheese
- cracked black pepper until lightly coated
Instructions
How to Make Cacio e Pepe Roasted Carrots
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper.
- Wash and peel the carrots making sure to remove the ends. Slices the carrots in half in the middle then again lengthwise. Add the carrots sticks to a large mixing bowl. Toss with olive oil, grated parmesan cheese and a few turns of freshly cracked black pepper. Once well coated, add the carrots to the prepared baking tray. Spread them out evenly making sure they lay flat and there is no overlap. Roast for 20-25 minutes. Option to add a few shaves of freshly grated parmesan over the hot carrots. Serve hot and enjoy!
Video
Nutrition
Serving: 1serving or 1/4 of all the carrots | Calories: 151kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 215mg | Potassium: 500mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25531IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 1mg