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–+ servings
Smashed Carrots

Crispy Smashed Carrots: A Fun and Flavorful Side Dish

These Crispy Smashed Carrots are a delicious and colorful side dish that transforms simple carrots into a flavorful culinary delight.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Sides
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 pound Fresh Carrots Offers natural sweetness and vibrant color.
  • 1 teaspoon Salt Essential for seasoning.
For the Crisping
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 teaspoon Garlic Powder Or use one clove of fresh garlic.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Black Pepper Adjust to your taste.
For Topping
  • 1/4 cup Grated Parmesan Cheese Nutritional yeast is a good vegan substitute.
  • 2 tablespoons Fresh Parsley Chives or cilantro can also be used.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large pot
  • Flat-bottomed object

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Bring salted water to a boil in a large pot and add carrot rounds. Cook for about 10-12 minutes until fork-tender.
  3. Gently smash each boiled carrot until flattened to about half its original thickness.
  4. Place smashed carrots on the baking sheet, drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Top with grated Parmesan.
  5. Roast the carrots for 20-25 minutes, flipping halfway for even crispiness.
  6. Remove from the oven, garnish with fresh parsley, and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 18300IUVitamin C: 7mgCalcium: 60mgIron: 0.7mg

Notes

Serve while hot for the best crunch. Store leftovers in an airtight container for up to 3 days in the fridge.

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