Description
Crispy Smashed Carrots are a delightful side dish featuring tender boiled carrots that are smashed and roasted to golden perfection with a flavorful blend of olive oil, garlic, smoked paprika, and Parmesan cheese. Finished with fresh parsley, this recipe offers a wonderful combination of texture and taste, perfect for elevating any meal.
Ingredients
Scale
Carrots
- 1 lb carrots, peeled and cut into thick rounds
Seasoning & Toppings
- 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
- 2 tbsp fresh parsley, finely chopped
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Boil carrots: In a pot of salted boiling water, cook the carrot rounds for 10 to 12 minutes until they become fork-tender but still hold their shape. Drain and allow to cool slightly.
- Smash carrots: Arrange the boiled carrots on the prepared baking sheet and gently press each round flat using the bottom of a glass or measuring cup, being careful not to break them apart completely.
- Season and oil: Drizzle the smashed carrots with olive oil, then evenly sprinkle garlic powder, smoked paprika, salt, black pepper, and grated Parmesan cheese over them for a burst of savory flavor.
- Roast carrots: Place the baking sheet in the oven and roast the carrots for 20 to 25 minutes until they turn golden brown and crispy, flipping them halfway through cooking to ensure even crisping.
- Garnish and serve: Remove from oven, sprinkle with freshly chopped parsley for a pop of color and freshness, and serve hot.
Notes
- Boil carrots until just tender; overcooking may cause them to fall apart when smashed.
- Use a sturdy glass or measuring cup for smashing to achieve even flattened carrots.
- Flipping halfway during roasting ensures both sides become crispy and golden.
- For a vegan option, omit the Parmesan cheese or substitute with a plant-based alternative.
- Season to taste; adjust salt and spices according to preference.
