Parmesan Baby Carrot Chips

# What You Need:

01 - 1 lb baby carrots

02 - 2 tablespoons olive oil

03 - 1 tablespoon honey

04 - ½ teaspoon sea salt

05 - ¼ teaspoon freshly ground black pepper

06 - ½ teaspoon garlic powder

07 - ½ cup freshly grated Parmesan cheese

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss baby carrots with olive oil, honey, salt, pepper, and garlic powder until evenly coated.

03 - Spread carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring halfway through.

04 - Remove from oven, sprinkle grated Parmesan evenly over the carrots, and toss gently to coat.

05 - Return to oven and roast for another 8 to 10 minutes, until carrots are caramelized and Parmesan is golden and crisp.

06 - Let cool slightly before serving for maximum crispiness.

01 -

They taste like a guilty snack but they're just vegetables with a little cheese and honey.
The edges get crispy and caramelized in a way that makes you forget you're eating something healthy.
They come together in less than forty minutes and you probably have everything already.
Kids and adults both reach for them, which is rare and wonderful.

02 -

Don't skip the parchment paper or the carrots will stick and the Parmesan will burn onto the pan.
If you add the cheese too early, it browns too fast and turns bitter instead of crispy.
Spreading them in a single layer matters more than you think, crowding makes them steam instead of roast.

03 -

Grate the Parmesan yourself instead of using the pre-grated stuff, it melts better and crisps up instead of clumping.
If your oven runs hot, check the carrots a few minutes early so the cheese doesn't burn.
Toss the carrots one more time right before serving to redistribute any cheese that settled on the pan.