1 large carrot per person (I used 4 carrots)
2 tbsp. freshly grated Parmegiano Reggiano/ Parmesan cheese (15g – per carrot*)
Heat your oven to 375°F (190°C). Wash and peel the carrots. Line a baking sheet with parchment paper or use a silicone baking mat.
Slice the carrots into 1/4″ thick slices approximately 2.5″ long (6.3cm). Add the parmesan cheese to a mixing bowl. Toss the carrots in the cheese to coat well. Place the carrots close together on the lined baking pan. Sprinkle over any leftover cheese from the mixing bowl.
Bake the carrots in the oven for about 15 minutes until golden brown. Remove from the oven and cool on a wire rack. Serve immediately.
*For 4 carrots I needed 60g of freshly grated Parmesano Reggiano