Description
Smashed Carrots are a delicious and easy-to-make side dish featuring tender boiled carrots that are gently smashed, seasoned with garlic, smoked paprika, and herbs, then roasted until golden and crispy on the edges. Optional Parmesan cheese adds a savory touch, making this a perfect accompaniment for meats, fish, or vegetarian meals.
Ingredients
Scale
Carrots
- 1 1/2 pounds baby carrots or thick-cut carrots
Seasoning and Topping
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil Carrots: Bring a large pot of salted water to a boil. Add the carrots and cook for 12–15 minutes, or until very tender when pierced with a fork. Drain and let cool slightly.
- Smash Carrots: Arrange the cooked carrots on the prepared baking sheet. Use the bottom of a glass or mason jar to gently smash each carrot to flatten slightly.
- Season: In a small bowl, mix together olive oil, melted butter, garlic powder, smoked paprika, salt, and pepper. Brush the mixture generously over each smashed carrot.
- Roast: Roast in the oven for 20–25 minutes or until golden and crispy on the edges. If using Parmesan cheese, sprinkle it over the carrots during the last 5 minutes of roasting.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve immediately.
Notes
- This recipe works well with rainbow carrots for a colorful twist.
- To make it dairy-free, omit the butter and Parmesan and use all olive oil.
- Serve as a side dish with roasted meats, fish, or vegetarian mains.
