A quick and easy way to get your veggies! 

One 15-20 baby carrots

1   6 oz. bag of shredded parmesan cheese

2   TBSP olive oil

2   TBSPs ranch seasoning mix

 

 

Bring a large pot of water to a boil. Carefully add carrots and boil them until fork-tender (about 10-15 min). Drain well and pat dry.

 

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

 

Sprinkle parmesan cheese evenly over the baking sheet, making sure the cheese is not too spread out.

 

Set dried carrots on top of the parmesan cheese, about 1.5-2 inches apart.

 

Use a cup to gently but firmly smash each carrot to flatten.

 

Brush carrots with olive oil and evenly sprinkle the ranch seasoning mix over the smashed carrots.

 

Bake for 15-20 minutes, or until the cheese is golden brown at the edges. Let them cool slightly, and then cut them into 2-inch squares.

 

Serve warm by themselves or with a dressing (ranch or chipotle ranch recommended).