Cheesy Carrot Sticks – inspired

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If you’re looking for a raised carrot side dish for dinner or for the holidays (or both), then this is it!

Cheesy carrot sticks

If you don’t already know Nicole from Kale Junkie or her new debut cookbook Love to Eat, you will soon! And you’re welcome.

I didn’t think I could love carrots more. They’re nutty, sweet, cheesy, warm, garlicky, they’re a raised carrot that works as a standalone side dish at a holiday gathering or just as a fries-like side dish with a burger!

Cheesy carrot sticks

I had a blast making this and am sharing this recipe just in time for the holidays. If you’ve been thinking of making the usual honey or maple glazed carrot side for Thanksgiving, think again – and give these a try!

From her cookbook she says:

These Cheesy Carrot Sticks are perfectly crunchy, perfectly cheesy, and perfectly garlicky too! It’s hard to believe that this dish is made from just four simple ingredients.

And if you’re thinking, “But I don’t want to chop carrots,” don’t think about it. Just do it. If I can peel carrots and quickly cut them into sticks in five minutes, so can you. Then the rest is history.

Toss the carrots with olive oil, garlic, Parmigiano-Reggiano cheese, and salt and pepper—then bake! After making this recipe the first time, I guarantee you’ll double it next time – it’s that good.

You need to get a copy of her cookbook called Love To Eat which is available now.

Cheesy carrot sticks

  • 1 1/2 lb Carrots, peeled and cut into 1/4-inch-thick sticks
  • 3 tablespoon Extra virgin olive oil
  • 3 cloves Garlic, mashed
  • 3/4 Cup Parmigiano-Reggiano cheese, finely grated
  • sea ​​salt and ground black pepper
  • Chopped parsley for garnish (optional)

  • Preheat oven to 425ºF.

  • In a large bowl, mix the carrots, olive oil, crushed garlic, and cheese until evenly coated.

  • Season with salt and pepper.

  • Arrange the carrots in a single layer on a baking sheet, being careful not to let the carrots stick to each other (leave space!).

  • Bake for 22-25 minutes, turning halfway through.

  • They’re done when they’re golden brown and crispy! Serve immediately so they don’t get mushy. Enjoy



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