Crispy Smashed Carrots
Crispy smashed carrots make a healthy veg side with garlic, parmesan, and smoky paprika. Easy oven-roasted for perfect crunch.
Equipment
- Baking sheet
- Parchment paper
- Glass or jar for smashing
- Pot for boiling
Ingredients
- 1 lb carrots, peeled and cut into 2-inch rounds
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Boil the carrot rounds in salted water for 12-15 minutes until fork-tender. Drain and pat dry.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Arrange carrots and gently smash each with a glass bottom.
- Drizzle with olive oil, sprinkle garlic powder, smoked paprika, salt, pepper, and parmesan.
- Roast 20 minutes, flip, then 15-20 more until crispy.
- Garnish with parsley and serve.
Notes
- Pat carrots dry after boiling for max crispiness.
- Flip halfway for even browning.
- Broil last 2 min for extra crunch, watch closely.
- Vegan: Swap parmesan for nutritional yeast.