Description
Crispy smashed carrots roasted with garlic powder, smoked paprika, and Parmesan for a flavorful side dish with tender centers and crisp edges.
Ingredients
- 1 lb carrots, peeled and cut into thick rounds
- 1 tbsp olive oil
- 2 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
- Boil carrot rounds in salted water for 10–12 minutes until fork‑tender. Drain and let cool slightly.
- Place carrots on the baking sheet and gently flatten each with the bottom of a glass or measuring cup.
- Drizzle with olive oil, then season with garlic powder, paprika, salt, and pepper. Sprinkle Parmesan evenly on top.
- Roast for 20–25 minutes, flipping halfway through, until the carrots are crisp and golden brown.
- Garnish with chopped parsley and serve hot for the best texture.
Notes
- Don’t overcook the carrots in boiling — they should be fork‑tender but still firm enough to smash without falling apart.
- Let carrots cool a bit after boiling so they handle better for smashing.
- Use a flat‑bottomed object (glass or measuring cup) to press carrots evenly to about half their original thickness.
- Flip halfway through roasting to get both sides crispy and evenly browned.
- Best served fresh; leftovers can be stored up to 3 days in fridge. To reheat, use oven at 350 °F (175 °C) for 10‑15 minutes to recover crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 3 mg
