Ingredients
Scale
- 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
Instructions
- 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.
- Drain the carrots and let them cool for a few minutes.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the carrots, parmesan cheese, olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the carrots in a single even layer on the prepared baking sheet, making sure they don’t touch each other.
- Use a flat-bottom glass or jar to gently smash each carrot piece, flattening them just a bit.
- 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.
- Take them out, sprinkle with flaky salt and extra parmesan cheese if you like, and serve hot.
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: Approximately half the recipe
- Calories: 204 kcal
- Sugar: 9 g
- Sodium: 1290 mg
- Fat: 14 g
- Saturated Fat: 1 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg