Caramelized carrots with pancetta, olives, and crispy Parmesan from Dinner in One: Exceptional & Easy One-Pan Meals (page 50) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute cauliflower, broccoli florets, or Brussels sprouts for carrots.

  • ShayLRoss on April 01, 2026

    Really love this as a side and make it periodically as a side dish. I just want to decrease the amount of oil used so it's lighter in taste.

  • ksg518 on February 06, 2025

    I really liked this. If I had one small quibble, it's that the pancetta somewhat overwhelmed the carrots. Next time I might try bacon (which Clark suggests as a substitution). The olive dressing is great. And I look forward to trying it with suggested vegetable substitutions.

  • bernalgirl on March 03, 2023

    This recipe is so savory and textural. I combined carrots and broccoli, the pancetta and parm crisped beautifully, and the olive sauce beautifully compliments the richness of the pancetta. I made a few adjustments based on my winter pantry and family preference: ground cumin and dried mint added to the “dressing”, using pimento-stuffed green olives. I served it with couscous and seared duck breast, and loved the olive dressing over the duck.

  • kellilee on February 14, 2023

    What a delicious combination of flavors. I accidentally added mint to the olive dressing instead of scattering over the top before serving but it still worked. Served this over brown basmati rice as a dinner.

  • Melissa_427 on January 24, 2023

    Absolute stunner of a dish! I had only about half the required carrots and no pancetta, so enjoyed this a a side dish, but most definitely a favorite side dish to be put into rotation!

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