These Crispy Parmesan Garlic Smashed Carrots are a fun and flavorful twist on roasted vegetables that will change the way you look at carrots forever. Boiled until tender, then smashed flat and roasted with savory parmesan and garlic, they develop crispy, caramelized edges that are absolutely addictive.
With a sweet and savory flavor profile and a satisfying crunch, these carrots are the perfect side dish to elevate any weeknight meal.
Recipe Details
- Flavor Profile: The natural sweetness of the carrots is balanced by the salty, nutty parmesan cheese and aromatic garlic powder, creating a perfect savory bite.
- Texture: You get a soft, tender interior surrounded by crispy, golden-brown smashed edges and melted cheese frico.
- Time: 15 minutes prep/boil, 40 minutes roast time.
- Difficulty: Easy. The “smashing” technique is simple and fun.
What You’ll Need
To make this recipe, you will need a medium saucepan for boiling the carrots and a baking sheet lined with parchment paper for roasting. A flat-bottomed glass or jar is the essential tool for smashing the carrots to the perfect thickness. The ingredients are simple pantry staples like olive oil, spices, and parmesan cheese, transforming humble carrots into a star side dish.
Ingredient Notes
- Carrots – You need 1 pound of carrots. Peeling them and cutting them into uniform 2-inch chunks ensures they cook evenly. Thick carrots work best for smashing.
- Parmesan Cheese – Grated parmesan adds a salty kick and creates a crispy crust when roasted. Freshly grated is best, but the shaker kind works in a pinch for breading-style coverage.
- Olive Oil – Helps the cheese and spices adhere to the carrots and encourages browning in the high-heat oven.
- Garlic Powder – Provides a strong savory flavor that doesn’t burn as easily as fresh garlic during the long roast time.
- Salt & Pepper – Coarse ground pepper adds a nice bite, while salt enhances the carrot’s sweetness.
Add-ins and Substitutions
- Herbs – Toss the finished carrots with fresh chopped parsley or dill for a burst of freshness.
- Spice – Add a pinch of paprika or cayenne pepper to the cheese mixture for a smoky or spicy kick.
- Cheese – Pecorino Romano is a great salty substitute for parmesan.
- Honey – A tiny drizzle of honey right before serving can highlight the sweetness of the roasted carrots.
How to Make Crispy Parmesan Garlic Smashed Carrots
- Boil Carrots: Place the peeled and cut carrots in a medium-sized saucepan and cover them with water. Place over medium-high heat and bring to a boil. Allow the carrots to cook for about 10 minutes, or until they are fork-tender (a fork should slide in easily).
- Drain and Cool: Drain the carrots thoroughly and allow them to cool slightly so they are easy to handle and don’t steam-burn you.
- Season: While the carrots cool, preheat the oven to 425°F. Line a baking sheet with parchment paper. In a medium bowl, combine the carrots with the parmesan cheese, olive oil, garlic powder, salt, and pepper. Stir well to fully coat every piece in the cheesy mixture.
- Smash: Transfer the carrots to the prepared baking sheet, spacing them out in an even layer so they are not touching. Using a flat-bottomed glass or jar, gently press down on each carrot piece to smash it flat. (If the glass sticks, grease the bottom slightly).
- Roast: Roast in the preheated oven for 20 minutes. Remove from the oven, carefully flip each smashed carrot, and continue to roast for another 15-20 minutes. They are done when they are crispy and starting to caramelize on the edges.
- Serve: Remove from the oven. Sprinkle with flake salt and extra parmesan cheese, if desired. Serve hot.
Pro Tip: Don’t smash them too thin! You want them flattened to about 1/4 to 1/2 inch thick. If you smash them paper-thin, they might burn before the cheese gets crispy. A gentle but firm press is all you need.
Recipe Tips
- Dry the Carrots: After draining, let the steam evaporate off the carrots for a minute. Wet carrots won’t hold onto the oil and cheese mixture as well.
- Parchment Paper: This is non-negotiable. The parmesan cheese will melt and crisp up on the pan. Parchment ensures you can lift those delicious crispy bits off easily without sticking.
- Uniform Pieces: Try to cut your carrot chunks from similar thickness parts of the carrot, or cut the thick ends shorter than the thin ends, so they all boil to the same tenderness.
FAQs
- Can I use baby carrots? Yes, you can use whole baby carrots. They may boil faster, so check them after 6-8 minutes.
- Why aren’t my carrots crispy? They might need more time in the oven, or they were too crowded on the pan. Air circulation is key for crispiness.
- Can I make this ahead? These are best eaten fresh out of the oven to maintain their crunch. However, you can boil the carrots ahead of time and store them in the fridge until you are ready to smash and roast.
Serving Suggestions
- Dip: Serve with a side of ranch dressing or garlic aioli for dipping.
- Main Dish: These pair beautifully with roasted chicken, steak, or pork chops.
- Salad Topper: Add leftovers to a salad for a crouton-like crunch with extra flavor.
Make This Recipe in Advance
- Boiling: You can boil the carrots up to 2 days in advance.
- Reheating: Reheat leftovers in an air fryer or oven at 400°F for 5 minutes to re-crisp the edges. The microwave will make them soft.
Crispy Parmesan Garlic Smashed Carrots
- Total Time: 55 minutes
- Yield: 4 Servings 1x
Description
These Crispy Parmesan Garlic Smashed Carrots are a fun and flavorful twist on roasted vegetables that will change the way you look at carrots forever. Boiled until tender, then smashed flat and roasted with savory Parmesan and garlic, they develop crispy, caramelized edges that are absolutely addictive. With a sweet and savory flavor profile and a satisfying crunch, these carrots are the perfect side dish to elevate any weeknight meal.
Ingredients
- 1 pound carrots, peeled and cut into uniform 2-inch chunks
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- Flaky sea salt (optional garnish)
Instructions
Boil Carrots
Place the peeled and cut carrots in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Cook for about 10 minutes, or until fork-tender (a fork should slide in easily without resistance).
Drain & Cool
Drain thoroughly. Let the carrots sit for a few minutes to cool slightly and allow excess steam/moisture to evaporate. Tip: Dry carrots hold the coating better than wet ones.
Season
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a medium bowl, toss the carrots with the olive oil, Parmesan cheese, garlic powder, salt, and pepper until every piece is well coated.
Smash
Transfer the carrots to the baking sheet, spacing them out so they are not touching. Using a flat-bottomed glass or jar, gently press down on each carrot piece to smash it flat (aim for 1/4 to 1/2 inch thickness). Note: If the glass sticks, lightly grease the bottom of the glass with oil.
Roast
Roast for 20 minutes. Remove from the oven, carefully flip each smashed carrot, and roast for another 15–20 minutes. Doneness: They are ready when the edges are deep golden brown and crispy.
Serve
Remove from oven. Sprinkle with flaky salt or extra Parmesan if desired. Serve hot.
Notes
Parchment is Mandatory: The Parmesan cheese will melt and crisp up on the pan (creating delicious frico). Without parchment paper, these crispy bits will stick to the metal and be impossible to remove.
Smash Thickness: Don’t smash them paper-thin! If they are too thin, they will burn before they get crispy. A gentle press to flatten them to about 1/4-inch is perfect.
Baby Carrots: You can use whole baby carrots to save prep time. They boil faster, so check for tenderness after 6–8 minutes.
Reheating: These are best eaten fresh for maximum crunch. If you have leftovers, reheat them in an air fryer or oven at 400°F for 5 minutes. Microwaving will make them soft.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Boiling / Roasting
- Cuisine: American Modern
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 140
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
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