Step 1

Preheat the oven to 430ºF or 220ºC.

Step 2

Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.

Step 3

Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.

Step 4

Bake for 20-30 minutes or until golden brown and tender.

Step 5

Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.

Step 6

Keep the leftovers in a sealed container in the fridge for 4-7 days.