Introduction

Crispy Smashed Carrots are a delightful twist on a simple vegetable side. Tender carrots get boiled, smashed, and roasted to golden perfection with savory spices and Parmesan for a flavorful crunch. This easy recipe is perfect for adding a crispy, cheesy element to any meal.

The image shows four small, round, golden-brown fried cakes with a crispy, crunchy texture on the outside and a softer, orange-yellow inside. Each cake is topped with small green parsley leaves and tiny specks of seasoning are visible throughout the cakes. They are placed on a white marbled surface, scattered with some extra parsley pieces around them. The cakes have a uniform, slightly rough surface with uneven edges that give a homemade feel. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Boil the carrot rounds in salted water for 10 to 12 minutes until they become fork-tender. Drain and allow them to cool slightly.
Step 3: Arrange the carrots on the prepared baking sheet. Use the bottom of a glass or measuring cup to gently press down on each carrot round, flattening it slightly without breaking it apart.
Step 4: Drizzle the olive oil over the carrots and sprinkle with garlic powder, smoked paprika, salt, pepper, and grated Parmesan cheese evenly.
Step 5: Roast the carrots in the oven for 20 to 25 minutes, flipping them halfway through baking. Roast until the edges turn golden and crispy.
Step 6: Garnish with chopped fresh parsley and serve the carrots hot for the best flavor and texture.

Tips & Variations

For extra crispiness, try broiling the carrots for the last 2 minutes of cooking while watching closely to avoid burning.
Swap Parmesan for nutritional yeast to keep this dish vegan-friendly without losing the cheesy flavor.
Add a squeeze of fresh lemon juice just before serving to brighten the flavors.

Storage

Store leftover roasted smashed carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or oven to maintain crispiness; microwaving may cause them to become soft.

How to Serve

The image shows four round, golden-brown cakes with a crispy texture on the outside, placed evenly on a white plate. Each cake appears to be about one layer thick with a rough, crunchy surface and small green herb bits sprinkled on top and around them. The background is a white marbled texture, giving a clean and bright look to the scene. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole carrots instead of cut rounds?

Cutting carrots into thick rounds ensures even cooking and makes smashing easier. Whole carrots would take longer to cook and may not achieve the same crispy texture when roasted.

What if I don’t have smoked paprika?

If you don’t have smoked paprika, regular paprika or a pinch of cayenne pepper can be used as a substitute. The smoky flavor adds depth, but the dish will still taste delicious without it.

Crispy Smashed Carrots Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

Crispy Smashed Carrots are a delicious and healthy side dish featuring tender boiled carrots that are gently smashed, seasoned with garlic, smoked paprika, and Parmesan cheese, then roasted to golden perfection. This easy recipe brings out the natural sweetness of carrots with a flavorful, crispy texture perfect for any meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Carrots

1 lb carrots, peeled and cut into thick rounds

Seasoning & Toppings

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 the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Boil Carrots: Place the carrot rounds in a pot of salted water and boil for 10 to 12 minutes, or until they are fork-tender. Then drain and allow them to cool slightly so they can be handled.
Smash the Carrots: Arrange the carrot rounds on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press down on each round until it flattens slightly but remains intact.
Season and Add Cheese: Drizzle the olive oil evenly over the smashed carrots. Sprinkle garlic powder, smoked paprika, salt, and black pepper on top, then finish by adding the grated Parmesan cheese over each piece.
Roast to Crisp: Place the baking sheet in the oven and roast the carrots for 20 to 25 minutes. Flip them halfway through cooking to ensure even crisping on both sides. Roast until the edges turn golden brown and crispy.
Garnish and Serve: Remove the carrots from the oven and garnish with freshly chopped parsley. Serve hot as a tasty and healthy side dish.

Notes

Make sure carrots are boiled until just tender but not mushy to maintain shape when smashing.
You can substitute Parmesan with nutritional yeast for a vegan version, though the diet label here is vegetarian.
Feel free to adjust spices to your taste or add a pinch of chili flakes for heat.
If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.
Leftovers can be reheated in the oven to regain crispiness.

Keywords: smashed carrots, crispy carrots, roasted carrots, healthy side dish, vegetarian side, Parmesan carrots, easy vegetable recipe