Crispy Smashed Carrots (Print View)
Smashed carrots roasted until golden and crisp, seasoned with garlic, smoked paprika, and fresh parsley.
# 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)
# 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, or 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.
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 parsley and Parmesan, if using. Serve warm.
# Expert Hints:
01 -
- The edges get so caramelized and crunchy that people will honestly forget they are eating carrots.
- It takes almost zero technique, just boil, smash, roast, and you look like a kitchen genius.
02 -
- Over boiling is the number one mistake, mushy carrots will not smash cleanly and turn into a wet mess on the pan.
- Flipping halfway through roasting is not optional, the bottom side steams if left untouched while the top dries out unevenly.
03 -
- Use a jar with a flat bottom for smashing, a rounded glass presses unevenly and some spots stay thick.
- Space the carrots at least an inch apart on the pan because crowding traps moisture and you lose the crunch entirely.