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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