Carrot Roses
Transform ordinary carrots into beautifully elegant, delicious roses with just a muffin tin. It's the perfect exciting twist on a simple vegetable side dish.
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 1 lb rainbow carrot (455 g), thinly sliced, the long way
- 1 cup parmesan cheese (110 g)
- 2 tablespoons fresh parsley
- 1 teaspoon black pepper
- salt
- pepper
- olive oil
- Chopped fresh parsley, for garnish
Nutrition Info
- Calories 109
- Fat 5g
- Carbs 12g
- Fiber 3g
- Sugar 5g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400°F (205°C).
- Combine parmesan, parsley and pepper in a small bowl. Set aside.
- In a large bowl, add the thinly sliced carrots, season with salt and pepper and microwave for 1 minute.
- Coat muffin tin lightly with oil.
- Take a slice of carrot and line the muffin tin. Repeat with more carrot slices, adding more spirals to each muffin tin until you don't have room for more.
- Push the parmesan mix between each spiral, this will help the carrots stick together during roasting.
- Roast 20-25 minutes.
- Once done, carefully remove from the muffin tin. Serve garnished with chopped parsley.
- Enjoy!
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