Organic Yukon Sun: Family-owned and -operated farms.
Fill like a shell; dip like a chip;
add crunch to a salad!
4-5 cups Cal-Organic Baby Carrots
¼ cup olive oil
4 cloves garlic, minced
3 tablespoons grated Parmesan cheese
1-2 tablespoons panko bread crumbs, optional
¾ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper, more to taste
Chopped parsley, optional
Preheat oven to 400°F. Line a baking sheet with
foil. Spray with non-stick cooking spray.
Place the olive oil, garlic, Parmesan, bread
crumbs, salt and pepper in a large zip top bag.
Add the carrots and shake until they are well
coated. Spread carrots onto prepared baking
sheet. Bake for 20-25 minutes until tender,
shaking pan halfway through baking. Remove
from oven and serve immediately. Top with
fresh parsley and season with additional salt
and pepper, if desired. Makes 8 servings.