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