Crispy Smashed Carrots (Printable)

Carrots smashed, seasoned with garlic and paprika, roasted until caramelized and crisp; finished with parsley.

# What You 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:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Bring a large pot of salted water to a rolling boil. Add the peeled carrots and cook for 10–12 minutes until fork-tender but not mushy. Drain well and let cool slightly.
03 - Arrange the blanched carrots on the prepared baking sheet. Using the bottom of a sturdy glass or jar, gently press each carrot down to about ½-inch thickness.
04 - Drizzle the smashed carrots evenly with olive oil. Sprinkle with kosher salt, black pepper, garlic powder, and smoked paprika if using. Toss gently to ensure even coating.
05 - Roast in the oven for 20–25 minutes, flipping the carrots halfway through, until the edges are golden brown and caramelized.
06 - Transfer the roasted carrots to a serving platter. Finish with chopped fresh parsley and a dusting of grated Parmesan if desired. Serve warm.

# Expert Tips:

01 -
  • Those golden, caramelized edges will make you forget you are eating something healthy.
  • It takes almost zero effort but looks impressive enough for a dinner party spread.
02 -
  • Overcooking the carrots during the boiling step means they will fall apart completely when you try to smash them, so test with a fork and pull them while they still have a little resistance.
  • Flipping halfway through roasting is the difference between one crispy side and an evenly caramelized carrot, so do not skip it.
03 -
  • Dry the boiled carrots thoroughly before smashing because excess moisture is the enemy of crispiness and will leave you steaming instead of roasting.
  • Space the carrots out on the pan with room between each one because crowding creates steam and steam destroys crunch.

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