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Crispy Parmesan Carrots

Crispy Parmesan carrots are coated in panko and finely grated Parmesan, then baked until tender inside with a golden, crisp coating. Turning them once halfway through helps the carrots bake evenly.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 194
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb carrots peeled and cut into 1/2-inch-wide sticks
  • 1 egg white large
  • 0.75 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk the egg white until foamy.
  4. Add the carrots and toss to coat.
  5. In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, kosher salt, and black pepper.
  6. Press the carrots into the mixture until coated.
  7. Arrange the carrots in a single layer on the baking sheet.
  8. Bake for 22–28 minutes, turning the carrots once halfway through, until tender and the coating is golden and crisp.

Notes

For an even coating, press the carrots firmly into the panko mixture. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the coating may lose its crispness. For a gluten-free option, use gluten-free panko breadcrumbs.