Weekly Recipe with Bette Banjack — Garlic Parmesan Roasted Carrots
What gets its name from the French word carotte and before that Latin carota? — it is the “carrot” of course. Believed to originate in the Afghanistan region.
Carrots come in many colors from white/yellow/orange/red/purple/black. One color is not necessarily healthier than the other. Though each color may have a different texture. The orange-colored carrots are the usual ones we are used to eating. The twist is both the root which is the colored part and the green tops are edible.
First used in medicine over 3,000 years ago. It was the purple and yellow varieties used. The carrot is great with current health issues and benefits. Always attributed to eating carrots is good for your eyesight — it seems to level out most of the body’s needs.
It was not until 900 B.C. that it started to become a food. Carrots after potatoes are the second most popular vegetable eaten. Both favorites are root vegetables.
The upside of carrots over potatoes is the calories. The average medium carrots have 35 to 40 calories.
The sweetness of carrots is a wonderful delight to the taste buds.
The popular “baby carrot” is not grown. They are shaped from larger ones — that are cut in half and the ends are shaped to resemble small carrots. The part shaved off is not wasted as they are used as animal food.
Because today’s recipe has parmesan cheese as an ingredient let us take a quick look at how it got its name. It is a protected designation of origin (PDO) under Italian and European law. It has been called “The King of Cheese.” It is eaten in many different manners.
GARLIC PARMESAN ROASTED CARROTS
2 lbs. orange carrots (washed & halved) 2½ Tbsp. olive oil 2 Tbsp. unsalted butter (melted)
4 large garlic cloves (minced)
1/3 cup grated parmesan cheese
2 Tbsp. Panko bread crumbs*
salt & black pepper to taste
freshly chopped parsley (optional)
Preheat oven to 400 degrees. Lightly grease a baking sheet with cooking oil spray. Melt butter whisks together with olive oil, garlic, parmesan cheese, bread crumbs, salt & black pepper. Add in carrots and completely coat. Spread and arrange carrots on a baking sheet. Bake for 20-25 minutes or until tender. Toss halfway through with a spatula. Serve while hot in the oven. If desired top with fresh parsley. Makes a good side for most entrees.
*Instead of Panko bread crumbs you can use regular bread crumbs.