Crispy Smashed Carrots (Printable)
Lightly smashed carrots roasted with olive oil, garlic, and smoked paprika until caramelized and crisp.
# What You Need:
→ Vegetables
01 - 1 pound medium carrots, peeled
→ Seasonings & Oils
02 - 3 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 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)
# How to Make It:
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 1/2-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 cheese if using. Serve warm.
# Expert Suggestions:
01 -
- Those caramelized crunchy edges will make you rethink everything you thought you knew about carrots.
- It takes almost zero effort but looks like something you would see at a nice restaurant.
02 -
- Overcooking the carrots during the boil means they will turn to mush when you try to smash them, so test with a fork early.
- Flipping halfway through roasting is nonnegotiable because the bottom edges burn while the top stays soft if you skip it.
03 -
- Dry the boiled carrots thoroughly before smashing because excess steam is the enemy of crispiness.
- Use the heaviest glass or jar you have for smashing because weight does the work better than pressure.