Smoky Carrot Parmesan Fries
Paprika is a powdered spice made from ground dried chilis. Paprika varieties include: smoked paprika (used in this recipe), Hungarian paprika (traditionally sweet) and hot paprika (similar to cayenne pepper, but not as hot). The smoked paprika in this recipe provides the carrots with a smoky wood-fired flavor as if they were cooked over a fire. Try using smoked paprika with potatoes, rice, soups, stews and more to add a smoky flavor and a vibrant red color.
2 lbs carrots, peeled and cut into 1/4" sticks
3/4 cup plant-based Parmesan (Follow Your Heart brand is good)
1/4 cup olive oil
1 tsp smoked paprika
1 tsp kosher salt (plus additional as desired)
to taste, fresh ground black pepper
Preheat oven to 425 degrees.
In a large bowl toss carrots, Parmesan, olive oil, paprika, salt and pepper. Arrange in a single layer on two parchment lined baking sheets. Do not crowd carrots, as this will result in soggy carrots. Bake carrots for 20-25 minutes, turning pan and tossing carrots halfway through baking. Carrots are done when they have softened. Cook to desired crispness.