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
