Prepare the carrots

• Peel the carrots and chop them in half lengthwise, then in half again.

Make the marinade

• In a large bowl, combine the olive oil, garlic and parsley.
• Add the paprika, chili flakes, cumin and salt and mix well.

Coat the carrots

• Add the carrots to the bowl and toss until they are nicely coated in the marinade.

Prepare the Parmesan crust

• Grate the Parmigiano cheese.
• Sprinkle a layer of grated Parmesan over the bottom of an oven dish.

Arrange in the dish

• Dip each carrot into the grated Parmesan.
• Place them facing down in the dish, packed tightly with no gaps, to get a golden crust.

Bake

• Bake in a preheated oven at 200 °C until the carrots are tender and the Parmesan crust is golden and crispy.
• Remove the carrots from the dish as soon as they come out of the oven so the crust stays on them.