A fun little kitchen trick with a very delicious payoff. Chopsticks also happen to be the secret behind these Crispy & Cheesy Hasselback Carrots. @cherylshealthylife uses chopsticks to help create those perfectly even slices, then roasts the carrots over a savory Parmesan base until tender, golden, and crisp around the edges. Finished with fresh parsley, mint, and your favorite dipping sauce, they’re the kind of side dish that feels a little elevated without asking all that much of you. Consider them a very chic way to get your vegetables in.
Keep scrolling for the full recipe below.
Crispy & Cheesy Hasselback Carrots
Recipe TypeSide Dish
Dietary InfoVegetarian
Serving Size4 servings
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Ingredients:
1 pound carrots
1/2 cup freshly grated Parmesan cheese, plus more for topping
3 tbsp olive oil, divided
2 tbsp melted butter
1 tsp za’atar seasoning
1 tsp garlic powder
1/2 tsp salt
Freshly ground black pepper, to taste
Fresh chopped parsley and mint, for topping
Optional: Green goddess sauce (or your favorite dipping sauce)
Instructions:
1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Wash and peel the carrots. Cut them in half horizontally, then cut each piece in half vertically.
3. Place each carrot piece between two chopsticks. Slice thin cuts across the carrot, making sure not to cut all the way through. Repeat with the remaining carrots. For easier slicing, you can steam the carrots for 5 minutes before making the cuts.
4. Brush 1 1/2 tablespoons of olive oil onto the prepared baking sheet.
5. In a small bowl, mix together the Parmesan, za’atar, garlic powder, salt, and a few grinds of black pepper. Evenly sprinkle the mixture over the oiled areas of the baking sheet.
6. Place the carrots directly on top of the Parmesan mixture.
7. In another small bowl, mix the remaining 1 1/2 tablespoons olive oil with the melted butter. Brush the mixture all over the tops and sides of the carrots. If needed, melt an extra tablespoon of butter with a little olive oil to finish coating them.
8. Roast for 35 to 40 minutes, or until the carrots are fork-tender and crisp around the edges.
9. Finish with more grated Parmesan, a generous handful of chopped parsley and mint, and serve with green goddess sauce or your favorite dipping sauce.
10. Enjoy!
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