Smashed Carrots Recipe

Ben Carraoli

I have to tell you, making this smashed carrots recipe was a game-changer in my kitchen! After trying countless ways to get my family excited about vegetables, I discovered this method that creates the most amazing crispy edges with tender centers.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 4

Course: Dessert

Calories: 120

Ingredients Method

Ingredients

2 pounds fresh carrots peeled and cut into 2-inch chunks - Choose medium-sized carrots that are similar in thickness for even cooking
1½ tablespoons olive oil - Use extra virgin for the best flavor and crispy texture
¼ teaspoon garlic powder - Fresh garlic burns too quickly at high heat so powder works better
¼ teaspoon onion powder - Adds depth without overpowering the natural carrot sweetness
¼ teaspoon salt - Sea salt or kosher salt brings out the natural flavors
¼ teaspoon ground black pepper - Freshly cracked pepper gives the best taste
½ teaspoon dried thyme - You can substitute with rosemary or oregano
2 tablespoons grated parmesan cheese - Always use freshly grated for better melting
Fresh parsley for garnish - Chives or dill work great too

Method

Start by bringing a large pot of salted water to a rolling boil. The salt helps season the carrots from the inside out. Add your cut carrots and cook for 12-15 minutes until they're fork-tender but still hold their shape. You want them soft enough to smash easily but not mushy. Test with a fork - it should slide in easily but meet slight resistance.
Preheat your oven to 425°F while the carrots cook. Line your baking sheet with parchment paper for easy cleanup and better browning. Drain the carrots thoroughly and let them cool for 2-3 minutes. Place them on the prepared baking sheet with space between each piece. Using a potato masher or the bottom of a glass, gently press down on each carrot chunk to flatten it. You want them about ½ inch thick with rough, craggy edges.
Drizzle the olive oil evenly over all the smashed carrots, making sure to coat the crispy edges. Sprinkle with garlic powder, onion powder, salt, pepper, and thyme. Use your hands to gently rub the seasonings into all the nooks and crannies. Roast for 25-30 minutes until the edges are golden brown and crispy. In the last 5 minutes, sprinkle the parmesan cheese over each carrot and return to the oven until the cheese melts and turns golden.