You won't believe how easy these are to whip up.
We Can’t Stop Making These Crispy Carrot Fries With Paprika and Parmesan
You won't believe how easy these are to whip up.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Victoria Minell shares her recipe for carrots with paprika and parmesan.
Quick, easy, and delicious – three words we want to hear when jumping into the kitchen. And Victoria Minell's crispy baked carrots with paprika and parmesan delivers on all fronts.
The natural sweetness of the carrots pairs perfectly with the salty parmesan and slight spice from the paprika, for a side dish that delivers big on that delicious umami flavour we love.
And the best part? You don't need to be a chef to quickly whip these up in 10 minutes. It's the perfect baked snack for hungry tummies after work, or to present as a side dish at your next dinner party.
Ingredients
- 4 medium-sized carrots
- 1/2 cup grated parmesan
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp paprika
Method
- Preheat the oven to 200 degrees Celsius.
- Cut the carrots into thick matchsticks (fries shape).
- Toss the carrots in olive oil, salt, and paprika.
- On a lined baking tray, evenly spread the parmesan and place each carrot approximately 0.5cm apart.
- Cook in the oven for 8-10 minutes or until the parmesan is crispy.
- Serve with aioli and enjoy!
