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Carrot Roses

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 192
  • Fat 13g
  • Carbs 10g
  • Fiber 3g
  • Sugar 4g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (205°C).
  2. Combine parmesan, parsley and pepper in a small bowl. Set aside.
  3. In a large bowl, add the thinly sliced carrots, season with salt and pepper and microwave for 1 minute.
  4. Coat muffin tin lightly with oil.
  5. 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.
  6. Push the parmesan mix between each spiral, this will help the carrots stick together during roasting.
  7. Roast 20-25 minutes.
  8. Once done, carefully remove from the muffin tin. Serve garnished with chopped parsley.
  9. Enjoy!

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 192
  • Fat 13g
  • Carbs 10g
  • Fiber 3g
  • Sugar 4g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (205°C).
  2. Combine parmesan, parsley and pepper in a small bowl. Set aside.
  3. In a large bowl, add the thinly sliced carrots, season with salt and pepper and microwave for 1 minute.
  4. Coat muffin tin lightly with oil.
  5. 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.
  6. Push the parmesan mix between each spiral, this will help the carrots stick together during roasting.
  7. Roast 20-25 minutes.
  8. Once done, carefully remove from the muffin tin. Serve garnished with chopped parsley.
  9. Enjoy!

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