Crispy Smashed Carrots (Printable)
Smashed carrots tossed with olive oil, garlic and smoked paprika, roasted until crisp and caramelized.
# What You'll 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)
# 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 10–12 minutes, or 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 ½-inch thickness.
04 - Drizzle carrots with olive oil. Sprinkle with salt, black pepper, garlic powder, and smoked paprika. Toss gently to coat.
05 - Roast in the oven for 20–25 minutes, flipping halfway through, until edges are crispy and golden brown.
06 - Transfer to a serving platter. Garnish with parsley and Parmesan, if using. Serve warm.
# Expert Tips:
01 -
- The contrast between the shatteringly crisp edges and the sweet, jammy centers will make you question why you ever roasted carrots any other way.
- It transforms an ordinary, inexpensive vegetable into something that feels intentionally special with almost no effort.
02 -
- Overcooking the carrots during the boiling step will cause them to fall apart when you try to smash, so pull them when they yield to a fork but still have some backbone.
- Flipping halfway through roasting is non negotiable because the bottom needs to release and the other side needs its turn against the direct heat for even caramelization.
03 -
- Dry the boiled carrots thoroughly with a clean towel before smashing because excess moisture is the enemy of crispiness.
- Give each carrot enough space on the baking sheet because crowding causes steaming instead of roasting and you will lose that essential crust.