Description
If you’re tired of the same old roasted veggies, smashed carrots are about to become your new favorite side dish. Boiling them first makes them tender, then giving each piece a little “smash” helps create extra surface area. That means more caramelization, more crisp edges, and more flavor. Tossed with a mix of garlic, paprika, and Parmesan, these golden bites are the perfect mix of healthy and indulgent.
Ingredients
Scale
- 1 pound carrots, peeled and sliced into chunky rounds
- 1 tablespoon olive oil
- 2 tablespoons finely grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Cook the carrots. Drop the carrot rounds into a pot of salted boiling water. Let them cook 10–12 minutes, until just tender when poked with a fork. Drain well and set aside for a few minutes to cool.
- Smash time. Spread the carrots onto your prepared baking sheet. Using the bottom of a sturdy glass or a measuring cup, press down gently to flatten each one into a disk.
- Season generously. Drizzle the olive oil over the carrots, then dust them with garlic powder, paprika, salt, and black pepper. Finish with an even sprinkle of Parmesan cheese.
- Roast until crisp. Slide the tray into the oven and bake for 20–25 minutes, turning the carrots halfway through. They should come out golden, crunchy on the edges, and soft in the center.
- Finish and serve. Top with a scattering of fresh parsley and serve right away while hot and crispy.
Notes
👉 These smashed carrots are delicious next to roasted chicken, grilled fish, or even served as a fun finger food with a creamy dip.
Nutrition
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 3 mg