Crispy Smashed Carrots (Printable)
Smashed, seasoned carrots roasted until crisp and caramelized; finished with parsley and optional Parmesan.
# What's Needed:
→ Vegetables
01 - 1 pound medium carrots, peeled
→ Seasonings & Oils
02 - 3 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika (optional)
→ Garnish
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon grated Parmesan cheese (optional, omit for vegan)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Bring a large pot of salted water to a boil. Add carrots and cook for 10–12 minutes, or until tender but not mushy. Drain and let cool slightly.
03 - Place carrots on the prepared baking sheet. Use the bottom of a glass or jar to gently smash each carrot to about 1/2-inch thickness.
04 - Drizzle carrots with olive oil. Sprinkle with salt, black pepper, garlic powder, and smoked paprika. Toss gently to coat evenly.
05 - Roast in the oven for 20–25 minutes, flipping halfway through, until edges are crispy and golden brown.
06 - Transfer to a serving platter. Garnish with chopped parsley and Parmesan if using. Serve warm.
# Tips for Success:
01 -
- The edges get impossibly crispy while the centers stay sweet and tender, a contrast that makes every bite exciting.
- They look fancy enough for guests but require almost zero skill, which is my favorite kind of recipe.
02 -
- If you overboil the carrots they will fall apart during smashing, so err on the side of slightly firm and let the oven finish softening them.
- Flipping halfway through roasting is nonnegotiable if you want crispness on both sides rather than a soggy bottom.
03 -
- Dry the boiled carrots thoroughly before smashing because excess water is the enemy of crispiness.
- Use the heaviest glass or jar you have for smashing, as the weight does most of the work for you.