parmesan crusted carrot slices with Hot Black Garlic Honey drizzled over the top

Parmesan Crusted Carrots with Hot Black Honey

We had to try this viral recipe for Parmesan Crusted Carrots - and give it a Black Garlic twist adding Hot Black Garlic Honey made in New Zealand, of course!

These parmesan-crusted carrots are roasted hot and fast until the cheese forms a golden, salty crust—boosted with Black Garlic Sea Salt, Black Garlic Olive Oil, and a final hit of Hot Black Honey. 

The result was irresistibly delicious carrots. Using up the bag of carrots that had been in the vegetable drawer for a while was a definite bonus.

It’s an easy dish that punches above its weight and can be enjoyed as an appetiser or works with anything from roast chicken to BBQ night.

 

Parmesan Crusted Carrots with Hot Black Honey

Neudorf Black

Servings

2 - 4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

334

Cuisine

American

Category

Appetizer

These Parmesan Crusted carrots are roasted hot and fast until the cheese forms a golden, salty crust—boosted with Black Garlic Sea Salt, Black Garlic Olive Oil, and a final hit of Hot Black Honey. 

Easy to make, this is a side dish that punches above its weight and can be an appetiser or works with anything from roasts to BBQ chicken.

Use freshly grated Parmesan as it won't have anti-caking agents and will melt and crust up properly.

Parmesan Crusted Carrots with Hot Black Honey

Ingredients

  • 500g carrots, sliced into rounds about 1.5cm thick

  • ½ tsp mixed herbs

  • ½ tsp Black Garlic Sea Salt

  • ½ tsp paprika powder

  • ½ tsp freshly ground pepper

  • ¾ cup freshly grated Parmesan (divided)

  • 1 tbsp Olive Oil infused with Black Garlic

  • Hot Black Honey

Directions

  1. Heat your oven to 220°C and line a tray with baking paper.

  2. Sprinkle ½ cup grated Parmesan evenly over the baking paper.

  3. Slice the carrots into rounds so the flat sides can fuse nicely to the cheese.

  4. Toss the carrots with mixed herbs, Black Garlic Sea Salt, pepper, paprika, ¼ cup Parmesan and Black Garlic Olive Oil.

  5. Arrange the carrots on top of the baking paper with sprinkled cheese, making sure they’re not overlapping.

  6. Roast for 20 minutes until the cheese turns crisp and golden.

  7. Let cool slightly, so the crust can form, then flip the whole sheet of cheesy goodness onto a plate.

  8. Finish with a generous drizzle of Hot Black Honey.

  9. Eat immediately. Regret nothing.