Crispy Smashed Carrots with Garlic, Smoked Paprika, and Parmesan Recipe

Introduction

Crispy Smashed Carrots transform simple carrots into a golden, crunchy, and flavorful side dish. By smashing boiled carrots before roasting, you create delightful caramelized edges that make this healthy dish truly irresistible. Seasoned with garlic powder, smoked paprika, and Parmesan, it’s perfect alongside any meal or as a standalone treat.

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

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Boil the carrot rounds in salted water for 10–12 minutes until fork-tender. Drain and let cool slightly.
3. Step 3: Arrange the carrots on the baking sheet and gently flatten each piece with the bottom of a glass or measuring cup until about half its original thickness.
4. Step 4: Drizzle the carrots with olive oil, then season with garlic powder, smoked paprika, salt, and black pepper. Sprinkle grated Parmesan evenly on top.
5. Step 5: Roast for 20–25 minutes, flipping halfway through, until the carrots are crisp and golden brown.
6. Step 6: Garnish with chopped fresh parsley and serve hot to enjoy the best texture and flavor.

Tips & Variations

• Use a firm, flat-bottomed glass or cup to smash the carrots evenly for consistent roasting.
• For a vegan version, substitute Parmesan with nutritional yeast or a plant-based cheese alternative.
• Serve with a drizzle of balsamic glaze or a dollop of garlic aioli for added flavor contrast.
• Make sure not to overboil the carrots to maintain firmness and achieve crisp edges after roasting.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes to restore crispiness. Avoid microwaving, as it tends to make them soggy. You can also prepare boiled and smashed carrots ahead and roast them fresh when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots for this recipe?

Baby carrots can be used, but they may be more difficult to smash evenly. Thickly sliced rounds from larger carrots work best for achieving crispy edges and uniform roasting.

What if I don’t have smoked paprika?

If you don’t have smoked paprika, regular paprika or a pinch of chili powder can be a good substitute, though the smoky depth will be less pronounced.

Crispy Smashed Carrots with Garlic, Smoked Paprika, and Parmesan Recipe

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Crispy Smashed Carrots are a delicious and inventive vegetable side dish that transforms simple carrots into golden, crispy, and flavorful bites. By boiling and then smashing the carrots, their surface area is increased for better caramelization and crisp edges during roasting. Seasoned with garlic powder, smoked paprika, parmesan cheese, and finished with fresh parsley, this recipe offers a savory, slightly smoky, and cheesy flavor profile while remaining healthy and low calorie. Perfect as a vegetarian side or snack, these carrots combine tender interiors with crunchy, caramelized exteriors for a unique texture and taste experience.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Carrots

• 1 lb carrots, peeled and cut into thick rounds

Seasonings & 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

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Boil Carrots: Boil the carrot rounds in salted water for 10–12 minutes until they are fork-tender but not mushy. Drain the water and let the carrots cool slightly to make them easier to handle.
3. Smash Carrots: Place the peas on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press each carrot round to flatten it to about half its original thickness. Try to keep the thickness even to ensure uniform roasting.
4. Season and Oil: Drizzle the smashed carrots evenly with olive oil. Sprinkle garlic powder, smoked paprika, salt, and black pepper over the carrots to infuse them with savory and smoky flavors.
5. Add Parmesan: Evenly sprinkle grated Parmesan cheese on top of the seasoned carrots, which will melt and create a golden, savory crust while roasting.
6. Roast Carrots: Roast the carrots in the oven for 20–25 minutes. Flip them halfway through cooking to ensure both sides become crisp and golden brown.
7. Garnish and Serve: After roasting, garnish the crispy smashed carrots with freshly chopped parsley and serve immediately while hot to enjoy their best texture.

Notes

• Boil carrots until just fork-tender to avoid mushy texture that is hard to smash.
• Use a firm, flat-bottomed object for smashing to achieve even flattened pieces.
• Be generous with olive oil to help seasoning stick and enhance crispiness.
• Flip carrots halfway through roasting for even browning.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness; avoid microwaving which can cause sogginess.
• To make vegan, replace Parmesan with a plant-based cheese or nutritional yeast.

Keywords: smashed carrots, crispy carrot recipe, roasted vegetables, healthy side dish, vegetarian side, gluten-free, easy vegetable recipes