Description
Crispy Smashed Carrots are a flavorful and creative way to enjoy carrots. The soft interior contrasts perfectly with the crispy, golden edges, all seasoned with garlic, smoked paprika, and Parmesan. This dish is a fun and healthy side that will elevate any meal.
Ingredients
1 lb carrots, peeled and cut into thick rounds
1 tbsp olive oil
2 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil carrot rounds in salted water for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Place carrots on the baking sheet and gently flatten each with the bottom of a glass or measuring cup.
- Drizzle with olive oil, then season with garlic powder, paprika, salt, and pepper. Sprinkle Parmesan evenly on top.
- Roast for 20–25 minutes, flipping halfway through, until the carrots are crisp and golden brown.
- Garnish with chopped parsley and serve hot for the best texture.
Notes
- For a vegan version, replace Parmesan with plant-based cheese or nutritional yeast.
- Add a pinch of cayenne pepper or chili flakes to make the dish spicier.
- Feel free to use herbs like thyme or rosemary instead of parsley for a different flavor.
- If using baby carrots, adjust boiling time and ensure they are smashed enough for a crispy result.
- For extra crispiness, lightly dust the carrots with breadcrumbs or panko before roasting.
- If you want a different oil, avocado oil or melted butter work well as substitutes for olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
