Spiced Pecorino Romano Roasted Carrots

I look forward to young carrots every summer…

Carrots aren’t really my thing. I don’t think they taste great except for these! These skinny carrots or “young carrots” are so sweet and full of a unique flavor. Roasting them in spices and pecorino romano cheese gives them the perfect salty crunch that pairs perfectly with the soft roasted carrot. These take no time and you will be making them again and again I promise. Keep reading for the how to!

Ingredients:

• 1 bunch “young” carrots - these are the skinny ones or true “baby carrots”

• 1/4 cup extra virgin olive oil or avocado oil

• 1/2 - 3/4 cup finely grated pecorino romano cheese

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp cumin

• salt and pepper to taste

Method:

• preheat your oven to 400 degrees

• on one plate, pour the oil so you can easily “dip” the carrots in

• on another plate, mix together the pecorino and spices

• roll each carrot into the oil and then dredge into the cheese/spice mixture - repeat for each carrot.

• place each carrot tightly next to each other in a cast iron (or baking dish of choice) and top with any leftover cheese mixture.

• bake for 30-40 minutes until the carrots are soft and the cheese has started to brown slighty.

• the carrots should be soft on the inside but crunch on the outside!

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I hope you enjoy these as much as I do! They are SO good and a perfect summer side dish. I look forward to eating these carrots every summer. If you make them, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!

xx, Ashley