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Parmesan Carrots - Plant Based

Parmesan Carrots

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 1 pound 1x
  • Category: Vegetable
  • Method: Baking
  • Cuisine: Plant Based
  • Diet: Kosher


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!


Units Scale
  • 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


  1. Preheat oven to 400°F.  Cover a half sheet pan with parchment paper.  Generously spray with avocado oil spray.  Set aside.
  2. 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.
  3. 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.
  4. Bake for 20 minutes until the cheese has melted and the edges are crisped.
  5. 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
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.