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

INGREDIENTS:

Marinade:

• 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

PROCESS:

Marinade


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

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


3. Sprinkle an even layer of vegan parmesan over a small baking tray. 


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


5. 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.

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


7. Enjoy warm as a side or main dish.