4Cut the carrots in half, then repeat the process and cut each piece in half again until all 800 grams of carrots are cut.
5Cut the carrots in half, then repeat the process and cut each piece in half again until all 800 grams of carrots are cut.
6Cut the carrots in half, then repeat the process and cut each piece in half again until all 800 grams of carrots are cut.
7Set the cut and peeled carrots aside.
8Set the cut and peeled carrots aside.
9Set the cut and peeled carrots aside.
10In a bowl, prepare the sauce by combining 30 ml of olive oil, a little cilantro, 1 tablespoon of red pepper flakes, 1 tablespoon of paprika, 1 tablespoon of salt, 1 tablespoon of cumin, and 2 crushed garlic cloves.
11In a bowl, prepare the sauce by combining 30 ml of olive oil, a little cilantro, 1 tablespoon of red pepper flakes, 1 tablespoon of paprika, 1 tablespoon of salt, 1 tablespoon of cumin, and 2 crushed garlic cloves.
12In a bowl, prepare the sauce by combining 30 ml of olive oil, a little cilantro, 1 tablespoon of red pepper flakes, 1 tablespoon of paprika, 1 tablespoon of salt, 1 tablespoon of cumin, and 2 crushed garlic cloves.
13Mix all the sauce ingredients well until the dry spices are dissolved.
14Mix all the sauce ingredients well until the dry spices are dissolved.
15Mix all the sauce ingredients well until the dry spices are dissolved.
16Add all the carrot pieces to the bowl with the sauce.
17Add all the carrot pieces to the bowl with the sauce.
18Add all the carrot pieces to the bowl with the sauce.
19Mix all the carrots well with the sauce until they are nicely seasoned.
20Mix all the carrots well with the sauce until they are nicely seasoned.
21Mix all the carrots well with the sauce until they are nicely seasoned.
22Let the seasoned carrots sit for 30 minutes.
23Let the seasoned carrots sit for 30 minutes.
24Let the seasoned carrots sit for 30 minutes.
25After 30 minutes, take a baking sheet and add parchment paper.
26After 30 minutes, take a baking sheet and add parchment paper.
27After 30 minutes, take a baking sheet and add parchment paper.
28Cover the parchment paper with 50 grams of grated parmesan cheese.
29Cover the parchment paper with 50 grams of grated parmesan cheese.
30Cover the parchment paper with 50 grams of grated parmesan cheese.
31Add another 50 grams of parmesan cheese to coat the carrots.
32Add another 50 grams of parmesan cheese to coat the carrots.
33Add another 50 grams of parmesan cheese to coat the carrots.
34Place the cheese-coated carrots on the baking sheet, ensuring each piece is well covered.
35Place the cheese-coated carrots on the baking sheet, ensuring each piece is well covered.
36Place the cheese-coated carrots on the baking sheet, ensuring each piece is well covered.
37Bake the carrots in the oven or air fryer at 350 degrees for 20 minutes.
38Bake the carrots in the oven or air fryer at 350 degrees for 20 minutes.
39Bake the carrots in the oven or air fryer at 350 degrees for 20 minutes.
Ingredients
800 grams carrots
800 grams carrots
800 grams carrots
30 ml olive oil
30 ml olive oil
30 ml olive oil
cilantro
cilantro
cilantro
1 tbsp red pepper flakes
1 tbsp red pepper flakes
1 tbsp red pepper flakes
1 tbsp paprika
1 tbsp paprika
1 tbsp paprika
1 tbsp salt
1 tbsp salt
1 tbsp salt
1 tbsp cumin
1 tbsp cumin
1 tbsp cumin
2 crushed garlic cloves
2 crushed garlic cloves
2 crushed garlic cloves
50 grams grated parmesan cheese
50 grams grated parmesan cheese
50 grams grated parmesan cheese
50 grams grated parmesan cheese
50 grams grated parmesan cheese
50 grams grated parmesan cheese
Equipment
bowlwhiskbaking sheetparchment paperovenair fryer
Tips
You can get creative and season the carrots with other spices you like.
If you don't like strong recipes, you can skip the cheese coating.
The result will be soft and flavorful carrots.
Serve with some salads.
You actually don't need to add olive oil or any oil to the parchment paper, but if you think it's necessary, you can add a little bit to help with cooking.