Recipe courtesy of David Rocco

Tommaso's Baby Carrots

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 fresh carrots, cleaned, peeled, cut into small pieces

2 tablespoons extra-virgin olive oil

2 tablespoons freshly grated Parmigiano Reggiano cheese

Directions

In a pot of boiling water, cook the carrots for a few minutes until fork tender. 

Put the carrots into a bowl, along with a few tablespoons of water from the pot. Add the Parmigiano cheese, extra-virgin olive oil and mash carrots with the back of a fork. Let cool to room temperature before serving to babies (or big babies).

Baby Carrots

Roasted Carrots

Glazed Baby Carrots

Roasted Rainbow Carrots

👩‍🍳 What's Cooking