Crispy Smashed Carrots Parmesan
Roasted until golden and crisp, these smashed carrots are topped with Parmesan, smoky paprika, and garlic—an irresistible veggie side dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Vegetarian & Vegan
- Method: Boil & Roast
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables
1 pound carrots, peeled and sliced into thick rounds
Oils & Seasonings
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Cheese & Garnish
2 tablespoons grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Boil Carrots: Place sliced carrots in a pot of salted water. Boil for 10–12 minutes until fork-tender but not mushy. Drain and cool slightly.
Smash: Arrange carrots on the baking sheet. Use the bottom of a glass or measuring cup to gently flatten each piece to about half its height.
Season: Drizzle smashed carrots with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Top with grated Parmesan.
Roast: Bake for 20–25 minutes, flipping halfway through, until edges are golden and crisp.
Garnish & Serve: Remove from oven. Garnish with chopped fresh parsley. Serve immediately for the best texture.
Notes
For ideal crispiness, ensure carrots are only just tender before smashing.
Carrots can be pre-boiled and smashed ahead of time, then roasted just before serving.
For a vegan version, swap Parmesan for nutritional yeast or plant-based cheese.
Optional finishing touch: drizzle with balsamic glaze or garlic aioli.
Find it online: https://allrecipesmade.com/crispy-smashed-carrots-parmesan/
