How To Make Rainbow Carrot Roses
These rainbow carrot roses are the true embodiment of the word appetizer. Not only are they pretty to look at, but they also taste awesome.
Serves:
Ingredients
- 1lbrainbow carrot,thinly sliced, the long way
- 1cupparmesan cheese
- 2tbspfresh parsley
- 1tspblack pepper
- salt
- pepper
- olive oil
- chopped fresh parsley,for garnish
Instructions
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Preheat oven to 400 degrees F.
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Combine parmesan, parsley, and pepper in a small bowl. Set aside.
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In a large bowl, add the thinly sliced carrots, season with salt and pepper, and microwave for 1 minute.
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Coat muffin tin lightly with oil.
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Take a slice of carrot and line the muffin tin. Repeat with more carrot slices, adding more spirals to each muffin tin until you don’t have room for more.
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Push the parmesan mix between each spiral, this will help the carrots stick together during roasting.
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Roast for 20 to 25 minutes.
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Once done, carefully remove from the muffin tin. Serve garnished with chopped parsley.
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Enjoy!
Nutrition
- Calories: 214.85kcal
- Fat: 12.02g
- Saturated Fat: 6.45g
- Monounsaturated Fat: 4.35g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 13.04g
- Fiber: 3.59g
- Sugar: 5.71g
- Protein: 14.57g
- Cholesterol: 25.28mg
- Sodium: 591.99mg
- Calcium: 487.60mg
- Potassium: 431.85mg
- Iron: 0.98mg
- Vitamin A: 1038.60µg
- Vitamin C: 11.26mg
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