Busca el sello.
Mira todas las recetas

Roasted Cheese Crisp Carrots



– 1 lb. 2-3” carrot peeled, washed, and cut in half – 1 cup of finely grated aged Real California Cheese (Dry Jack used here) – 2 1/2 tablespoons salted butter, melted – 3 tablespoons herb seasoning mix of your choice – Fresh herbs for garnish :Carrots, Dry Jack
Encuentra productos de “Real California Milk” cerca tuyo
Encontrar y Comprar


Preheat oven to 425°F.

Add melted butter to a casserole dish or smaller baking pan.

If using carrots larger than 2-3 inches long, cut them into shorter sticks.

Mix grated cheese with herb blend seasoning. Add to dish and mix with butter until you create a paste-like texture. Spread evenly across bottom of dish/pan.

Place halved carrots face down in pan on top of the cheese/butter/seasoning mix. Bake for 25-30 minutes, until carrots are tender. Remove from the oven but allow to cool slightly before removing carrots from the dish, which allows the cheese to crisp up. Using a spatula to get the edge under the crispy cheese part, remove carefully and place on a serving dish. Garnish with finely chopped fresh herbs.

Serves 4

Recipe and image by Jessica Lawrenz / @mongermoldandmilk