Crispy Smashed Carrots (Printable version)

Lightly smashed carrots tossed with olive oil and spices, roasted until golden-crisp and finished with parsley.

# What you need:

01 - 1 pound medium carrots, peeled

02 - 3 tablespoons olive oil

03 - 1 teaspoon kosher salt

04 - ½ teaspoon freshly ground black pepper

05 - 1 teaspoon garlic powder

06 - 1 teaspoon smoked paprika (optional)

07 - 2 tablespoons fresh parsley, chopped

08 - 1 tablespoon grated Parmesan cheese (optional, omit for vegan)

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 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 ½-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 fresh parsley and Parmesan cheese if using. Serve warm.

01 -

The smashed technique creates an irresistible contrast between crispy edges and tender, sweet centers that plain roasted carrots can never achieve.
It transforms a budget friendly vegetable into something that looks and tastes like it came from a restaurant side dish menu.

02 -

Overcooking the carrots during the boiling stage will cause them to fall apart when you try to smash them, so test with a fork at 10 minutes.
Flipping halfway through roasting is the moment where both sides get a chance to caramelize properly.

03 -

Dry the boiled carrots thoroughly with a clean towel before smashing because excess moisture is the enemy of crispiness.
A heavy bottomed glass jar or mason jar works better than a potato masher for getting even pressure across the whole carrot.