Roasted carrots covered in melted vegan parmesan cheese

Smokey Parmesan Roasted Carrots

Something new for Meatless Monday: Smokey Parmesan Roasted Carrots. This is a great vegetarian option, super simple, and so delicious. Serves 2 with leftovers.



2 Tbsp olive oil
1 garlic clove, minced
Fresh Italian parsley, chiffonade
2 tsp smoked paprika
1 tsp cumin
½ tsp chili powder (sub red pepper flakes)
JF Spicy Salt, to taste

Roasted Carrots:

6 large carrots, quartered
Vegan parmesan, grated (I like VioLife)
Fresh cracked black pepper, to taste



Step 1: In a small bowl, add the olive oil, garlic, parsley, smoked paprika, cumin, chili powder, and JF Spicy Salt. Whisk to combine.

Roasted Carrots

Step 1: Preheat your oven to 450º. In a large bowl, toss your quartered carrots in our marinade, coating well.

Step 2: Sprinkle an even layer of vegan parmesan over a small baking tray.

Step 3: Fill a separate bowl with grated parm and dip each marinated carrots flat-edge down into the cheese.

Step 4: Line them side-by-side on our baking sheet leaving no spaces in between. Ladle over any remaining marinade and finish with additional JF Spicy Salt and vegan parm as desired.

Step 5: Roast for 15-20 minutes. Once slightly crisp on the exterior remove immediately to cool.

Step 6: Enjoy warm as a side or main dish.

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