Crispy Smashed Carrots (Printable)
Carrots smashed, seasoned, and roasted until caramelized and crisp, finished with parsley and optional Parmesan.
# What You’ll Need:
→ 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 rolling boil. Add the peeled carrots and cook for 10 to 12 minutes until fork-tender but still holding their shape. Drain thoroughly and let cool slightly.
03 - Arrange the parboiled carrots on the prepared baking sheet. Using the flat bottom of a glass or jar, press down firmly on each carrot to flatten it to approximately 1/2-inch thickness.
04 - Drizzle the smashed carrots evenly with olive oil. Sprinkle with kosher salt, black pepper, garlic powder, and smoked paprika. Toss gently to ensure even coating on all sides.
05 - Roast in the preheated oven for 20 to 25 minutes, flipping the carrots halfway through cooking, until the edges are deeply golden and crispy.
06 - Transfer the roasted carrots to a serving platter. Finish with a scattering of chopped fresh parsley and a dusting of grated Parmesan if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The smashed texture creates ridges and crevices that get impossibly crispy while the inside stays tender and sweet.
- It transforms basic pantry seasonings into something that tastes like you put in far more effort than you actually did.
02 -
- Overboiling is the fastest way to ruin this dish because mushy carrots will not smash, they will disintegrate into a wet mess on your pan.
- Flipping halfway through roasting is not optional since the bottom browns much faster and you want crispiness on both sides.
03 -
- Use the bottom of a heavy mason jar instead of a glass for more control and less risk of breaking something.
- For maximum crunch, turn on the broiler for the final two to three minutes and watch carefully because the line between perfectly blistered and burnt is surprisingly thin.