Parmesan Carrots are kind of a no-brainer to me. They’re a trending way to eat your veggies! I made these plant based so we can enjoy them with our meat meals, and sprinkled them with dried thyme to give them extra flavor. The creamy (plant based) parmesan added a ton of crispy flavor and my family basically inhaled them.
Especially with all the Jewish Holidays finally being over and being cooked out, a recipe that’s easy is very welcome!
How I made Parmesan Carrots
There are a lot of recipes out there for Parmesan Carrots with a lot of different advice on how to make them. I decided to try making them directly on a baking sheet and on a baking sheet with parchment paper.
I used the same steamed and dried baby carrots in both, and sprayed the pans/parchment equally before proceeding.
Baking Parmesan Carrots directly on a baking sheet
There were various sites that recommended baking Parmesan Carrots directly on baking sheets – no parchment, silicone mats or foil. I decided to try making them on my Medium Caraway Baking sheet. It’s a heavy baking sheet with a ceramic nonstick coating.
I sprayed the pan liberally with propellant free avocado spray then proceeded with the recipe.
The carrots didn’t seem to get as crispy as I would have liked, and the medium sized pan wasn’t quite large enough to hold an entire pound of carrots. If using this method, I’d recommend increasing the heat as well as baking for longer to acheive a crispy parmesan and more well done carrot.
Baking Parmesan Carrots on a perforated baking sheet with parchment paper
I wanted to try the second method of preparing the Parmesan Carrots, on a baking sheet with parchment paper. To allow more heat access to the carrots, I also used one of my favorite perforated baking sheets. It has holes in the bottom to allow the heat to come in closer contact with the food.
I also used parchment paper hoping it would crisp the carrots and parmesan more.
The result was way better than the original pan method.
Here’s the recipe for Parmesan Carrots
The bottom line is that while both methods of preparing the Parmesan Carrots were good, I preferred the crispier parchment paper ones.
You can also make this recipe non-vegan by using dairy shredded parmesan and it will be outstanding as well, just dairy.
Parmesan Carrots are a flavorful, cunchy, satisfying way to enjoy healthy carrots! Sprinkled with (plant based) shredded parmesan and herbalicious thyme, they’re totally inhaleable!!! Make sure to make a few batches – these go quick!
- 1 pound baby carrots, steamed and dried
- 1 1/2 cups shredded parmesan (plant based)
- 1 1/2 teaspoons dried thyme leaves
- avocado oil spray
- Preheat oven to 400°F. Cover a half sheet pan with parchment paper. Generously spray with avocado oil spray. Set aside.
- Using the palm of your hand, flatten a carrot using the palm of your hand. Transfer to the prepared baking sheet. Repeat with the remaining carrots.
- Spray the carrots generously with avocado oil spray. Evenly sprinkle the plant based parmesan over the carrots, then the dried thyme, then spray again with avocado oil spray.
- Bake for 20 minutes until the cheese has melted and the edges are crisped.
- Serve with your favorite (plant based) ranch dressing.
You can make these carrots dairy full by using shredded dairy parmesan instead.
- Serving Size:
- Calories: 171
- Sugar: 5.6 g
- Sodium: 587.1 mg
- Fat: 8.5 g
- Saturated Fat: 5.3 g
- Carbohydrates: 12 g
- Fiber: 3.2 g
- Protein: 12.4 g
- Cholesterol: 21.6 mg
Keywords: Parmesan Carrots, Carrots, Carrot Chips, Dairy Free, Gluten Free, Plant Based, Pareve, Vegan, Vegetarian
Here’s how I made Parmesan Carrots – Plant Based on Instagram @koshereveryday
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More Perfect Plant Based Recipes
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