Smashed Carrots with Parmesan and Spices Recipe

Introduction

Smashed Carrots offer a delightful twist on a classic vegetable side dish, combining tender interiors with crispy, caramelized edges. This recipe enhances the natural sweetness of carrots with a savory blend of garlic, smoked paprika, and Parmesan cheese, making them irresistibly flavorful and textured.

Ingredients

• 1 lb carrots, peeled and cut into thick rounds
• 1 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Boil the carrot rounds in salted water for 10–12 minutes until they are fork-tender. Drain and let them cool slightly.
3. Step 3: Place the carrots on the prepared baking sheet. Gently flatten each carrot round using the bottom of a glass or measuring cup, pressing until about half their original thickness.
4. Step 4: Drizzle the flattened carrots with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper.
5. Step 5: Sprinkle the grated Parmesan cheese over the seasoned carrots.
6. Step 6: Roast in the oven for 20–25 minutes, flipping the carrots halfway through to ensure even browning, until they develop a crispy, golden crust.
7. Step 7: Garnish with chopped fresh parsley and serve immediately for the best texture and flavor.

Tips & Variations

• Boil carrots just until tender to avoid mushiness, which helps achieve the perfect texture when smashing and roasting.
• Use a plant-based cheese or nutritional yeast to make this recipe vegan without sacrificing flavor.
• Add a squeeze of lemon juice or a drizzle of balsamic glaze before serving for a bright, tangy contrast.
• Serve with garlic aioli or tahini dip for a tasty appetizer or snack option.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. To reheat, warm them on a baking sheet in a preheated oven at 350°F (175°C) for 10–15 minutes to restore their crispiness. Avoid microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the carrots ahead of time?

Yes, you can boil and smash the carrots in advance and store them in the refrigerator. When ready to serve, simply season, add Parmesan, and roast them fresh.

What can I use instead of Parmesan cheese?

You can substitute Parmesan with a plant-based cheese alternative or sprinkle nutritional yeast for a cheesy flavor that works well for vegan or dairy-free diets.

Smashed Carrots with Parmesan and Spices Recipe

Print Recipe

★★★★★

5 from 201 reviews

Crispy Smashed Carrots are a flavorful and nutritious vegetable side dish that combines boiling, smashing, and roasting techniques to create tender centers with caramelized, crispy edges. Seasoned with garlic powder, smoked paprika, and Parmesan cheese, and garnished with fresh parsley, this recipe elevates simple carrots into a delicious, texturally interesting dish perfect for pairing with a variety of meals or enjoying as a snack.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb carrots, peeled and cut into thick rounds
• 1 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
2. Boil Carrots: Place the carrot rounds in salted boiling water and cook for 10 to 12 minutes until they are fork-tender but not mushy. Drain them well and let cool slightly to make handling easier.
3. Smash Carrots: Arrange the boiled carrots on the prepared baking sheet and gently press each piece with the bottom of a glass or measuring cup until flattened to about half their original thickness, ensuring even thickness for uniform roasting.
4. Season and Coat: Drizzle olive oil evenly over the smashed carrots. Season with garlic powder, smoked paprika, salt, and black pepper. Then sprinkle grated Parmesan cheese evenly on top for a rich, crispy crust.
5. Roast Carrots: Roast the carrots in the preheated oven for 20 to 25 minutes, flipping them halfway through the cooking time to achieve golden brown, crisp edges and caramelization.
6. Garnish and Serve: Once roasted, remove the carrots and garnish with freshly chopped parsley. Serve hot to enjoy the contrast between the tender interior and crispy exterior.

Notes

• Do not overcook the carrots during boiling to avoid mushiness; they should be just fork-tender.
• Use a firm, flat-bottomed glass or measuring cup to evenly smash the carrots for best roasting results.
• Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
• Flipping the carrots halfway through roasting ensures even crispiness on both sides.
• Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in the oven to restore crispiness.
• To make this recipe vegan, substitute Parmesan with a plant-based cheese or nutritional yeast.
• Serve with dips like garlic aioli, balsamic glaze, or tahini for enhanced flavor.

Keywords: crispy smashed carrots, roasted carrots, vegetable side dish, easy carrot recipe, healthy carrot side, Parmesan carrots, smoked paprika carrots