Description
Crispy Smashed Carrots is a simple and delicious side dish featuring tender boiled carrot rounds smashed and roasted to golden perfection with olive oil, Parmesan cheese, and aromatic spices. This recipe delivers a delightful combination of crispy edges and soft centers, making it a flavorful and healthy addition to any meal.
Ingredients
Scale
Vegetables
- 1 lb carrots, peeled and cut into thick rounds
Seasonings & 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 the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the carrots.
- Boil Carrots: Boil the carrot rounds in salted water for 10–12 minutes until they are fork-tender. Drain the carrots and allow them to cool slightly.
- Smash Carrots: Place the boiled carrots on the prepared baking sheet. Gently smash each carrot round using the bottom of a glass or measuring cup, flattening them slightly.
- Season: Drizzle olive oil evenly over the smashed carrots. Season with garlic powder, smoked paprika, salt, and black pepper. Sprinkle the grated Parmesan cheese on top for added flavor and texture.
- Roast: Roast the carrots in the preheated oven for 20–25 minutes until they become golden brown and crispy. Flip the carrots halfway through roasting to ensure even crispiness on both sides.
- Garnish and Serve: Once roasted, garnish the crispy smashed carrots with fresh chopped parsley. Serve immediately while hot as a tasty side dish.
Notes
- For extra crispiness, ensure the carrots are smashed thin enough but not falling apart.
- Substitute Parmesan with a vegan cheese option to make the dish vegan-friendly.
- Smoked paprika adds a subtle smoky flavor but can be omitted or replaced with regular paprika.
- This dish pairs well with grilled meats, fish, or can be served as a vegetarian main with a grain salad.
