Crispy Smashed Carrots
Golden, caramelized, and crunchy around the edges, these smashed carrots are an irresistible, nutrient-packed side that pairs with almost any meal.
Ingredients
- 2 lbs 900 g whole carrots (medium or small)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chopped parsley for garnish
- Optional: 2 tbsp grated Parmesan
Instructions
- Boil until tender: Place carrots in a large pot and cover with water. Boil for 12–18 minutes, depending on size, until carrots are soft enough to smash but not falling apart. Drain thoroughly.
- Smash the carrots: Line a baking sheet with parchment paper. Arrange boiled carrots in a single layer with slight spacing. Using a glass, jar, or potato masher, gently press each carrot until flattened but still intact. Grooves and ridges will create extra crispiness.
- Season: Drizzle or brush the carrots with olive oil or melted butter. Sprinkle garlic powder, smoked paprika, salt, and black pepper evenly over the tray.
- Roast: Bake in a preheated oven at 425°F (220°C) for 20–30 minutes, until the edges are golden and crisp. For extra crunch, switch to broil for the last 2–3 minutes.
- Garnish and serve: Sprinkle with chopped parsley or Parmesan, or drizzle with lemon juice for added brightness. Serve immediately.
Notes
Dry carrots well after boiling to ensure proper browning.
Smaller or thinner carrots crisp faster and better.
Avoid overcrowding the tray to prevent steaming.
High oven heat (≥425°F) is key for a crispy exterior.
Add toppings like Parmesan or herbs after roasting to avoid burning.
Experiment with flavors: garlic herb, maple chili, lemon pepper, smoky BBQ, or sweet cinnamon.