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Roasted Cheese Crisp Carrots
Recipes
Ingredients:
– 1 lb. 2-3” carrot peeled, washed, and cut in half
– 1 cup of finely grated aged Real California Cheese (Dry Jack used here)
– 2 1/2 tablespoons salted butter, melted
– 3 tablespoons herb seasoning mix of your choice
– Fresh herbs for garnish
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Directions:
Preheat oven to 425°F.
Add melted butter to a casserole dish or smaller baking pan.
If using carrots larger than 2-3 inches long, cut them into shorter sticks.
Mix grated cheese with herb blend seasoning. Add to dish and mix with butter until you create a paste-like texture. Spread evenly across bottom of dish/pan.
Place halved carrots face down in pan on top of the cheese/butter/seasoning mix. Bake for 25-30 minutes, until carrots are tender. Remove from the oven but allow to cool slightly before removing carrots from the dish, which allows the cheese to crisp up. Using a spatula to get the edge under the crispy cheese part, remove carefully and place on a serving dish. Garnish with finely chopped fresh herbs.
Serves 4
Recipe and image by Jessica Lawrenz / @mongermoldandmilk
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.