Crispy Smashed Carrots (Printable Version)

Carrots smashed, seasoned and roasted until caramelized and crisp for a quick, flavorful vegetarian side.

# What You’ll Need:

→ Vegetables

01 - 1 pound medium carrots, peeled

→ Seasonings and 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)

# Directions:

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 to 12 minutes 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 to 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.

# Top Tips:

01 -
  • The contrast between the shatteringly crisp edges and the soft, sweet middle is genuinely addictive, and you will find yourself sneaking pieces off the pan before dinner is served.
  • It transforms humble, inexpensive carrots into something that feels intentional and a little bit special with almost zero effort.
02 -
  • If you overboil the carrots even by a couple of minutes they will shatter into pieces when you try to smash them, so test with a fork early and often.
  • The flip halfway through roasting is not optional because the side touching the pan gets all the caramelization while the top stays soft without it.
03 -
  • Dry the boiled carrots thoroughly with a clean towel before smashing because excess water is the enemy of caramelization and will steam them instead of roasting them.
  • Arrange the smashed carrots close together but never overlapping on the pan so hot air circulates around each one and every edge gets its chance to crisp.

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