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Smoky Paprika Parmesan Cauliflower and Carrot Crisps

Thin carrot coins and cauliflower slices roast until crisp at the edges and caramelized, with a smoky paprika, Parmesan and pepita crunch.

Smoky Paprika Parmesan Cauliflower and Carrot Crisps

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into thin slices about 1/4 inch thick
  • 4 medium240 gCarrotssliced into very thin coins
  • 2 tbsp27 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 3 tbsp grated20 gGrated Parmesan
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Slice the cauliflower and carrot thinly, then pat them very dry with a towel so they crisp instead of steam.
  3. In a small bowl, stir together the smoked paprika, garlic powder, black pepper and salt to make the spice mix.
  4. In a large bowl, toss the cauliflower and carrot with the olive oil, then sprinkle with half of the spice mix and toss again.
  5. Spread the vegetables in a single layer across both pans without overlapping, and roast for 15 minutes.
  6. Flip the vegetables, scatter the pumpkin seeds over the pans, sprinkle with the remaining half of the spice mix and the Parmesan, and roast 10 to 15 minutes more, until the edges are deep golden and crisp.
  7. Let cool on the pans for 5 minutes so they firm up and crunch, then serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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