Crispy Smashed Carrots (Print Page)

Tender smashed carrots roasted until caramelized and crisp, finished with parsley and optional Parmesan.

# 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)

# Directions:

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 to 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 to 25 minutes, flipping halfway through, until edges are crispy and golden brown.
06 - Transfer to a serving platter. Garnish with chopped parsley and Parmesan if using. Serve warm.

# Expert Tips:

01 -
  • The contrast between the shatteringly crisp edges and the tender sweet middle is genuinely addictive, and you will find yourself sneaking pieces off the tray before they ever reach a plate.
  • It transforms a bag of ordinary carrots into something that tastes like you put in far more effort than you actually did, which is the best kind of cooking.
02 -
  • Overcooking the carrots during the boiling step will leave you with mush that falls apart when you try to smash it, so set a timer and test frequently with a fork.
  • Flipping the carrots halfway through roasting is nonnegotiable because the bottom edge needs a chance to dry out and crisp, otherwise you get a soggy underside that undermines the whole point.
03 -
  • For the most dramatic crispy edges, run the roasted carrots under the broiler for the final two minutes, watching like a hawk because the line between perfectly charred and burnt is thin and unforgiving.
  • A heavy bottomed glass works better than a flat measuring cup for smashing because the weight does most of the work and gives you more control over how flat each carrot gets.

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