Crispy Vegan Parmesan Carrots

Preheat oven to 200°C/400℉. Peel and slice carrots (6 medium-large) in half lengthwise, then in half again, ensuring each piece has a flat side.

In a large bowl, combine extra virgin olive oil (2 tbsp), garlic cloves minced or grated (2 large), smoked paprika (2 tsp), cumin powder (1 tsp), chili powder or red pepper flakes (0.5 tsp), and sea salt (1 pinch) to create the marinade.

Add the [carrots] to the marinade and toss to coat completely.

Sprinkle a handful of the vegan parmesan (70 g) onto a non-stick oven dish or baking sheet.

Dip the flat sides of the [carrots] into the remaining [vegan parmesan] and place them cheese-side down on the baking sheet in an even layer without gaps. Repeat for all carrots.

Roast for 20-25 minutes, or until [carrots] are fork-tender. Remove from oven and immediately flip with a spatula to reveal the beautiful crispy vegan parmesan carrots. Garnish with fresh parsley finely chopped (1 handful) and serve with your favorite meat-free gravy! Start 20m timer