This dish is a delicious adult take on our childhood secret snack habit of microwaving plates of grated cheddar cheese--until it was crispy and chewy on the edges and oozed in the center. The carrots get a deep roasted flavor and the cheese gets crunchy and adds a good touch of salt. —Posie (Harwood) Brien
bunches large carrots, about 15 or so
good, hard, salty cheese like Pecorino or Parmesan (or any mix)
Preheat the oven to 325. Peel the carrots and slice them into coins of uniform thickness.
Toss the carrots with the olive oil and spread them on a baking sheet (or two if need be for space but you want them pretty close without much extra space). Sprinkle with the cheese and roast for about 30 minutes, until the cheese is browned and starting to crisp.