Roasted Carrots with Parsley, Parmesan & Lemon Recipe from Jessica Seinfeld
Step-by-step instructions to make Roasted Carrots with Parsley, Parmesan & Lemon in just about 55 minutes
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Cooking tools:
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
Ingredients
- 2 pounds thin carrots
- 2 tablespoons extra virgin olive oil, plus more serving
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons grated Parmesan
- Grated zest of 1 lemon
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