Smashed carrots are a simple yet flavorful side dish that brings out the natural sweetness and earthiness of carrots. Gently boiled, smashed, and roasted until crispy on the edges, this recipe turns an everyday vegetable into something truly crave-worthy.
Why You’ll Love This Recipe
I love how this recipe transforms carrots into something both rustic and elegant. The outside becomes crisp and golden, while the inside stays tender and naturally sweet. It’s easy enough for a weeknight dinner but also special enough to serve at a holiday table. Plus, it’s a healthier alternative to heavier sides, and I can customize the seasonings depending on what I’m in the mood for.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Carrots, medium to large, peeled
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Olive oil
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Salt
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Black pepper
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Garlic powder (optional)
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Fresh herbs like thyme or parsley (optional)
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Grated Parmesan or crumbled feta (optional, for garnish)
directions
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I start by preheating my oven to 425°F (220°C).
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Then I boil the peeled carrots in a large pot of salted water for about 10–15 minutes, until they’re fork-tender but not falling apart.
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After draining them, I lay them on a parchment-lined baking sheet and use the bottom of a glass or a fork to gently smash each carrot until flattened but still intact.
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I drizzle the smashed carrots with olive oil, sprinkle with salt, pepper, and garlic powder if I’m using it, and toss in some herbs.
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I roast them in the oven for 20–25 minutes until the edges turn golden and crispy.
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If I’m adding cheese, I sprinkle it on during the last 5 minutes of roasting so it melts slightly.
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Once they’re done, I let them cool for a minute or two before serving.
Servings and timing
This recipe serves 4 as a side dish.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
Sometimes I swap olive oil for melted butter for a richer flavor. When I want a spicy twist, I add a sprinkle of red pepper flakes. I also love using maple syrup or honey for a touch of sweetness, especially in fall-themed meals. For a smoky flavor, a pinch of smoked paprika does wonders.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either pop them back into a 375°F oven for 10 minutes or use an air fryer for extra crispiness. Microwaving works too, but they won’t be as crisp.
FAQs
How do I keep the carrots from falling apart when smashing?
I make sure not to overcook them during boiling—they should be fork-tender, not mushy. That way, they hold together better when I press them down.
Can I make these ahead of time?
Yes, I often boil and smash the carrots in advance, then roast them just before serving to keep them crispy and fresh.
What’s the best tool to smash the carrots?
I usually use the bottom of a drinking glass or a wide fork. It gives me good control without breaking the carrots too much.
Can I use baby carrots?
Baby carrots don’t work as well for this recipe because they’re too small to smash properly. I stick with larger carrots for the best texture.
Are smashed carrots healthy?
Absolutely. Carrots are naturally low in calories and high in vitamins. I keep the dish light by using olive oil and controlling added ingredients like cheese.
Conclusion
Smashed carrots are one of my favorite ways to upgrade a basic vegetable into a flavorful and crispy delight. Whether I serve them alongside roasted chicken or bring them to a potluck, they’re always a hit. It’s the kind of recipe I keep coming back to—easy, flexible, and incredibly satisfying.
Print
Smashed Carrots
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Smashed carrots are a rustic yet elegant side dish made by boiling, smashing, and roasting carrots until crispy on the edges and tender inside. Their natural sweetness shines through with customizable seasoning options.
Ingredients
- 6 medium to large carrots, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 teaspoon fresh thyme or parsley, chopped (optional)
- 2 tablespoons grated Parmesan or crumbled feta (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Boil the peeled carrots in salted water for 10–15 minutes until fork-tender but not mushy.
- Drain the carrots and place them on a parchment-lined baking sheet.
- Use the bottom of a glass or fork to gently smash each carrot until flattened but intact.
- Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder if using. Add herbs if desired.
- Roast in the oven for 20–25 minutes until the edges are golden and crispy.
- Optional: Sprinkle with cheese during the last 5 minutes of roasting.
- Let cool slightly before serving.
Notes
- Don’t overcook the carrots during boiling to prevent them from falling apart.
- You can boil and smash the carrots in advance and roast before serving.
- For a twist, try adding red pepper flakes, smoked paprika, or a drizzle of maple syrup.
- Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer for crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg
