Crispy Smashed Carrots (Printable Version)
Tender carrots smashed and roasted with garlic, olive oil and smoked paprika until caramelized and crisp.
# What You'll Need:
→ Vegetables
01 - 1 pound medium carrots, peeled
→ Seasonings & Oils
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)
→ 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 10–12 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 chopped parsley and Parmesan if using. Serve warm.
# Expert Tips:
01 -
- The contrast between crispy, caramelized edges and tender centers will make you rethink everything about carrots.
- It takes almost no effort but looks impressive enough for a holiday table or a random weeknight.
02 -
- Do not overboil the carrots or they will turn to mush when you try to smash them.
- A quick hit under the broiler for 2 to 3 minutes at the end changes everything if you want maximum crunch.
03 -
- Dry the boiled carrots thoroughly before smashing because excess moisture is the enemy of crispiness.
- Space them out on the pan with room between each carrot so the hot air can circulate and crisp every edge.