Parmesan-Crusted Hasselback Carrots with Green Dipping Sauce
Parmesan-Crusted Hasselback Carrots with Green Dipping Sauce
Ingredients
For the Parmesan-Crusted Hasselback Carrots
- 1 1/2 pounds carrots, peeled, cut into 3-4 inch segments
- 3 tablespoons olive oil
- 1 cup Parmesan cheese, finely grated, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon fresh chives, minced, for garnish
- 1/2 lemon, cut into wedges, for serving
For the Green Dipping Sauce
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh basil, packed
- 2 tablespoons fresh chives
- 1/2 cup Greek yogurt, plain, full-fat
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 tablespoon cold water, or as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the Hasselback carrots: Place a carrot segment between two chopsticks or wooden spoons. Using a sharp knife, make thin, parallel cuts across the carrot, stopping just short of cutting all the way through. The chopsticks will prevent you from slicing completely through. Repeat with all carrot segments.
⏱️ 10 min
- 3
Drizzle 1 tablespoon of olive oil generously over the parchment paper on the baking sheet and spread it evenly with a brush or your fingers.
⏱️ 1 min
- 4
In a small bowl, combine 1 cup of grated Parmesan cheese, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of dried thyme. Sprinkle this mixture generously and evenly over the oiled parchment paper, forming a flavorful base.
⏱️ 2 min
- 5
Carefully arrange the prepared Hasselback carrot segments directly on top of the cheese and herb mixture on the baking sheet. Brush the tops of the carrots with the remaining 2 tablespoons of olive oil.
⏱️ 3 min
- 6
Bake for 25-30 minutes, or until the carrots are tender on the inside and have developed a crispy, caramelized, and cheesy crust on the bottom. The edges of the cheese should be dark and crispy.
⏱️ 30 min•🌡️ 400
- 7
While the carrots are baking, prepare the Green Dipping Sauce: In a food processor or blender, combine the fresh parsley, fresh basil, fresh chives, Greek yogurt, mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Blend until smooth and vibrant green. If the sauce is too thick, add 1 tablespoon of cold water at a time until desired consistency is reached.
⏱️ 7 min
- 8
Once baked, remove the carrots from the oven. Sprinkle with additional grated Parmesan cheese, chopped fresh parsley, and minced fresh chives.
⏱️ 2 min
- 9
Serve the Parmesan-Crusted Hasselback Carrots warm with the Green Dipping Sauce on the side and lemon wedges for an optional squeeze of citrus.
Kitchen Tools
Nutrition Facts (per serving)
Parmesan-Crusted Hasselback Carrots with Green Dipping Sauce
Ingredients
For the Parmesan-Crusted Hasselback Carrots
- 1 1/2 pounds carrots, peeled, cut into 3-4 inch segments
- 3 tablespoons olive oil
- 1 cup Parmesan cheese, finely grated, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon fresh chives, minced, for garnish
- 1/2 lemon, cut into wedges, for serving
For the Green Dipping Sauce
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh basil, packed
- 2 tablespoons fresh chives
- 1/2 cup Greek yogurt, plain, full-fat
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 tablespoon cold water, or as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the Hasselback carrots: Place a carrot segment between two chopsticks or wooden spoons. Using a sharp knife, make thin, parallel cuts across the carrot, stopping just short of cutting all the way through. The chopsticks will prevent you from slicing completely through. Repeat with all carrot segments.
⏱️ 10 min - 3
Drizzle 1 tablespoon of olive oil generously over the parchment paper on the baking sheet and spread it evenly with a brush or your fingers.
⏱️ 1 min - 4
In a small bowl, combine 1 cup of grated Parmesan cheese, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of dried thyme. Sprinkle this mixture generously and evenly over the oiled parchment paper, forming a flavorful base.
⏱️ 2 min - 5
Carefully arrange the prepared Hasselback carrot segments directly on top of the cheese and herb mixture on the baking sheet. Brush the tops of the carrots with the remaining 2 tablespoons of olive oil.
⏱️ 3 min - 6
Bake for 25-30 minutes, or until the carrots are tender on the inside and have developed a crispy, caramelized, and cheesy crust on the bottom. The edges of the cheese should be dark and crispy.
⏱️ 30 min•🌡️ 400 - 7
While the carrots are baking, prepare the Green Dipping Sauce: In a food processor or blender, combine the fresh parsley, fresh basil, fresh chives, Greek yogurt, mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Blend until smooth and vibrant green. If the sauce is too thick, add 1 tablespoon of cold water at a time until desired consistency is reached.
⏱️ 7 min - 8
Once baked, remove the carrots from the oven. Sprinkle with additional grated Parmesan cheese, chopped fresh parsley, and minced fresh chives.
⏱️ 2 min - 9
Serve the Parmesan-Crusted Hasselback Carrots warm with the Green Dipping Sauce on the side and lemon wedges for an optional squeeze of citrus.