Crispy Smashed Carrots

Crispy Smashed Carrots are one of my favorite ways to make carrots exciting and tasty. They’re crispy on the outside, tender inside, and packed with flavor thanks to parmesan and garlic powder. I honestly can’t get enough of this simple recipe, it feels fancy but is so easy to make! You’ll love how it transforms everyday carrots into a crunchy, savory treat.

WHY YOU WILL LOVE THIS RECIPE

• Quick and simple with minimal prep
• Uses common ingredients you probably have
• Perfect texture: crispy edges and soft inside
• A healthy side that feels indulgent
• Great for both weeknight dinners and guests

INGREDIENTS NEEDED

• 1 pound carrots, peeled and cut into 2-inch pieces
• ½ cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon coarse ground pepper

INGREDIENT SUBSTITUTIONS

• Parmesan cheese: swap with Pecorino Romano or nutritional yeast (for a dairy-free option)
• Olive oil: can be switched for avocado oil or melted butter for richness
• Garlic powder: fresh minced garlic works if you prefer fresh flavor
• Salt and pepper: feel free to use seasoned salt or smoked paprika for a twist

RECIPE VARIATIONS

• Add spice: sprinkle red pepper flakes before roasting for a little heat
• Herb twist: toss with fresh thyme or rosemary for an herby note
• Sweet & savory: drizzle honey or maple syrup during the last 10 minutes of roasting
• Nuts & seeds: top with toasted pine nuts or pumpkin seeds for crunch and texture

EQUIPMENT NEEDED

• Medium saucepan
• Baking sheet
• Parchment paper
• Mixing bowl
• Flat-bottom glass or jar (for smashing the carrots)

How To Make Crispy Smashed Carrots

1. Place peeled and cut carrots in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Cook for about 10 minutes until fork-tender.
2. Drain the carrots and let them cool for a few minutes.
3. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. In a medium bowl, mix together the carrots, parmesan cheese, olive oil, garlic powder, salt, and pepper until evenly coated.
5. Spread the carrots in a single even layer on the prepared baking sheet, making sure they don’t touch each other.
6. Use a flat-bottom glass or jar to gently smash each carrot piece, flattening them just a bit.
7. Roast in the oven for 20 minutes. Then remove the tray, flip each carrot, and roast for another 15–20 minutes until crispy and caramelized.
8. Take them out, sprinkle with flaky salt and extra parmesan cheese if you like, and serve hot.

EXPERT TIPS

• Don’t overcrowd the pan—space is key for crispiness.
• Let carrots cool slightly before smashing to avoid mushiness.
• Use a sturdy glass or small jar for even smashing.
• Keep an eye during the last 10 minutes to prevent burning.
• Add fresh herbs right after roasting for a fresh aroma.

STORAGE

Store leftover crispy smashed carrots in an airtight container in the fridge for up to 3 days. To keep them crispy, reheat in a toaster oven or regular oven at 375°F for about 10 minutes instead of the microwave.

FAQ

Can I use baby carrots?
Yes! Just roast them whole or slightly smashed, but watch the cooking time—they may cook faster.

Is this recipe vegan?
Not as is, because of the parmesan. Use nutritional yeast or a vegan cheese to make it vegan-friendly.

Can I prep ahead?
You can boil and cut the carrots ahead of time but roast just before serving to keep them crispy.

What if I don’t have garlic powder?
Fresh garlic works well; just mince it finely and toss with the carrots before roasting.

I hope you enjoy making and munching on these Crispy Smashed Carrots as much as I do! They’re a real game-changer for carrot lovers and skeptics alike.

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