Crispy Cheddar Carrot Planks
Crispy Cheddar Carrot Planks
Ingredients
For the Carrot Planks
- 1 1/2 pounds carrots, peeled, trimmed, and cut into 1/4-inch thick planks
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Cheddar Base
- 2 cups Cabot Creamery Vermont Seriously Sharp Shredded Cheddar Cheese, classic cut
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For the Creamy Dipping Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet (approximately 13x18 inches) with parchment paper. This is crucial for easy removal and crispiness.
⏱️ 5 min•🌡️ 400
- 2
Prepare the cheddar base: Spread the shredded Cabot Creamery Vermont Seriously Sharp Shredded Cheddar Cheese evenly over the parchment-lined baking sheet, forming a roughly 10x12 inch rectangle. Sprinkle 1 teaspoon smoked paprika and 1/2 teaspoon garlic powder over the cheese. Gently mix the spices into the cheese with your hands to distribute them evenly.
⏱️ 5 min
- 3
Prepare the carrots: In a medium bowl, combine the carrot planks, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until the carrots are evenly coated.
⏱️ 5 min
- 4
Arrange carrots: Carefully arrange the seasoned carrot planks in a single layer on top of the spiced cheddar cheese base, ensuring they are not overlapping too much. This allows for maximum crispiness.
⏱️ 5 min
- 5
Bake: Transfer the baking sheet to the preheated oven and bake for 20 to 25 minutes, or until the cheese is bubbling, golden brown, and crispy around the edges, and the carrots are tender.
⏱️ 25 min•🌡️ 400
- 6
Rest: Once baked, remove the baking sheet from the oven and let the carrot planks cool on the sheet for 5 minutes. This allows the cheese to firm up and become extra crispy.
⏱️ 5 min
- 7
Prepare dipping sauce: While the carrots are baking or resting, in a small bowl, whisk together the sour cream, mayonnaise, fresh lemon juice, dried dill, onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
⏱️ 5 min
- 8
Serve: Carefully transfer the crispy cheddar carrot planks to a serving platter. Garnish with chopped fresh parsley. Serve warm with the creamy dipping sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheddar Carrot Planks
Ingredients
For the Carrot Planks
- 1 1/2 pounds carrots, peeled, trimmed, and cut into 1/4-inch thick planks
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Cheddar Base
- 2 cups Cabot Creamery Vermont Seriously Sharp Shredded Cheddar Cheese, classic cut
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For the Creamy Dipping Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet (approximately 13x18 inches) with parchment paper. This is crucial for easy removal and crispiness.
⏱️ 5 min•🌡️ 400 - 2
Prepare the cheddar base: Spread the shredded Cabot Creamery Vermont Seriously Sharp Shredded Cheddar Cheese evenly over the parchment-lined baking sheet, forming a roughly 10x12 inch rectangle. Sprinkle 1 teaspoon smoked paprika and 1/2 teaspoon garlic powder over the cheese. Gently mix the spices into the cheese with your hands to distribute them evenly.
⏱️ 5 min - 3
Prepare the carrots: In a medium bowl, combine the carrot planks, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until the carrots are evenly coated.
⏱️ 5 min - 4
Arrange carrots: Carefully arrange the seasoned carrot planks in a single layer on top of the spiced cheddar cheese base, ensuring they are not overlapping too much. This allows for maximum crispiness.
⏱️ 5 min - 5
Bake: Transfer the baking sheet to the preheated oven and bake for 20 to 25 minutes, or until the cheese is bubbling, golden brown, and crispy around the edges, and the carrots are tender.
⏱️ 25 min•🌡️ 400 - 6
Rest: Once baked, remove the baking sheet from the oven and let the carrot planks cool on the sheet for 5 minutes. This allows the cheese to firm up and become extra crispy.
⏱️ 5 min - 7
Prepare dipping sauce: While the carrots are baking or resting, in a small bowl, whisk together the sour cream, mayonnaise, fresh lemon juice, dried dill, onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
⏱️ 5 min - 8
Serve: Carefully transfer the crispy cheddar carrot planks to a serving platter. Garnish with chopped fresh parsley. Serve warm with the creamy dipping sauce on the side.
⏱️ 5 min