Crispy Parmesan Carrots

Preheat oven to 400°F* and line a sheet pan with parchment paper. Cut the carrots crosswise, into 2-inch sections. Then, slice each section in half lengthwise. In a large bowl, combine the olive oil, salt, garlic, onion powder, red pepper flakes, and rosemary. Mix well. Add the carrots, tossing to coat. Sprinkle 1 ½ cups of parmesan cheese over the sheet of parchment paper. (I sprinkled the cheese into an 8x12-inch area, just enough for the carrots to cover.) Place each carrot onto the parmesan-coated lined pan, cut side down. Repeat with the remaining carrots, creating a tight line and a rectangular pattern. (Avoid gaps in between carrots.) Sprinkle the remaining parmesan cheese on top of the carrots. Bake for 30-35 minutes, or until the carrots are easily pierced with a knife. Serve warm.