Author: Carolyn Severin, Hamama Success Team Member Prep Time: 10 minutes Cook Time: 40 minutes Makes: 2-4 servings These delicious parmesan and herb crusted potatoes and carrots are the perfect appetizer or accompaniment to any entree. The veggies are drizzled with olive oil, seasoned and covered in parmesan cheese. Simply roast until golden brown, crispy and caramelized. Yum! Ingredients: 10 baby potatoes, halved 6 medium carrots, peeled and cut in half lengthwise ⅓ cup extra virgin olive oil 1 tsp garlic, minced 1 tsp smoked paprika ½ tsp chili powder ½ tsp dried oregano ½ cup parmesan cheese 2 tbsp melted butter Garnish: Hamama microgreens Parmesan cheese Salt and pepper to taste Dipping sauce, such as hot sauce or ketchup Instructions: Preheat the oven to 400°F. Add the veggies to a large baking pan. Drizzle the veggies with olive oil and season with garlic, smoked paprika, chili powder, oregano and parmesan cheese. Mix well and spread in a single layer on the baking pan. Roast for 20 minutes then flip each veggie over and roast for another 20 minutes or until golden brown, crispy and caramelized. Take the veggies out of the oven and immediately drizzle with melted butter. Sprinkle with extra parmesan cheese, salt and pepper to taste and your favorite microgreens. Eat as is or serve with a side of sauce and enjoy!
