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These crispy smashed carrots turn ordinary veggies into a cheesy, crunchy side everyone will love. Roasting brings out their natural sweetness and smashing them adds more crunchy crispy bits. Great for quick weeknights or when you want to wow guests without much hassle.
I made this one night for dinner and we ended up eating the whole pan straight from the counter. Now it’s my go-to when carrots start to get a little soft in the fridge.
What You Need
- Carrots: go for the firm and bright ones for best flavor
- Olive oil: adds crispiness and helps the spices stick, extra virgin tastes best
- Parmesan cheese: brings a rich nutty flavor, fresh grated from a block works best
- Garlic powder: boosts the taste and makes these tasty
- Smoked paprika: adds warmth and smoky depth, try to find a bold one
- Salt and black pepper: bring out all the tasty notes, sea salt is a good choice
- Fresh parsley for topping: adds color and a fresh touch, flat leaf parsley is perfect
How to Make It
- Start with the Carrots:
- Cut peeled carrots into thick slices so they keep their shape when boiled and roasted
- Cook the Carrots:
- Boil the slices in salted water for 10–12 minutes until they’re soft but still hold together, then drain and let cool a bit
- Squash the Slices:
- Put the rounds on parchment paper and use the flat side of a glass to gently press them down to about half an inch thick to get more crunchy edges
- Add Flavor and Cheese:
- Drizzle olive oil over everything, sprinkle garlic powder, smoked paprika, salt, and pepper, then cover with lots of Parmesan
- Bake Until Crunchy:
- Put them in a hot oven for 20-25 mins, flipping halfway through for even crispiness. Look for golden edges and chewy cheese bits
- Finish and Eat:
- Top the warm carrots with chopped parsley and serve right away. You'll get crispy edges and tender centers.
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One of my favorite memories was cooking this with my niece who wanted to smash every carrot piece herself. Cooking with family like that is always special.
How to Store
Cool leftover smashed carrots fully then put them in a sealed container in the fridge for up to three days. Heat them up on a baking tray to bring back the crunch or toss in a pan for a quick crispy warm-up. Skip the microwave if you want to keep them crispy.
Switch It Up
Try baby carrots instead of big ones for faster prep. No Parmesan handy? Pecorino or nutritional yeast work well for a dairy-free twist. Want spice? Replace smoked paprika with chili powder or add some red pepper flakes.
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Serving Ideas
These smashed carrots are perfect with grilled tofu, roasted chicken, or piled on top of a quinoa salad. For something extra, serve with a creamy yogurt dip or add to a grain bowl with chickpeas and greens.
Some Background
FAQs About the Recipe
- → What helps carrots get crispy edges?
Make sure to dry the carrots really well after boiling, drizzle with olive oil, then roast them hot so the edges turn crunchy and golden.
- → Can I use a different cheese instead of Parmesan?
Sure, cheeses like Pecorino Romano or Asiago work great since they add a nice salty flavor and melt nicely on top.
- → Do you have to peel the carrots first?
Peeling makes them smoother, but if you like a more natural look, just scrub them clean really well.
- → Which herbs go well as a topping?
Parsley brings freshness, but chives or dill fit in beautifully with the savory flavors too.
- → Can I get the carrots ready before serving?
You can boil and press the carrots ahead of time, then roast and dress them just before serving so they stay crispy.
- → What main dishes go well with these carrots?
They’re a great match for roasted chicken, grilled steak, or any filling grain bowl.