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

Introduction

Crispy Smashed Carrots turn simple carrots into a golden, crunchy, and flavorful side dish. Boiling and then smashing the carrots creates more surface area for caramelization, resulting in tender centers with crispy edges. Seasoned with garlic, smoked paprika, and Parmesan, this dish is both tasty and nutritious—perfect for any meal.

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 your 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 one using the bottom of a glass or measuring cup, aiming to roughly halve their thickness.
4. Step 4: Drizzle the smashed carrots with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Evenly top with grated Parmesan cheese.
5. Step 5: Roast in the oven for 20–25 minutes, flipping the carrots halfway through, until they are crisp and golden brown.
6. Step 6: Garnish with chopped fresh parsley and serve hot to enjoy the best texture.

Tips & Variations

• Use a firm, flat-bottomed object to smash the carrots evenly for consistent roasting and texture.
• Substitute Parmesan with nutritional yeast or a vegan cheese alternative for a plant-based version.
• Don’t overboil the carrots; they should be just tender to hold shape when smashed.
• For added brightness, drizzle with lemon juice or balsamic glaze before serving.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes to regain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots instead of thick rounds?

Yes, but baby carrots are smaller and more tender, so reduce boiling time and handle gently when smashing to avoid breaking them apart.

What if I don’t have smoked paprika?

You can substitute with regular paprika or a pinch of chili powder for a different smoky or spicy flavor, though the taste will be slightly different.

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

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★★★★★

4.7 from 138 reviews

Crispy Smashed Carrots are a creative and flavorful vegetable side dish that transforms ordinary boiled carrots into a crispy, golden, and savory delight. This recipe involves boiling the carrots until tender, smashing them to increase surface area, then roasting with olive oil, garlic powder, smoked paprika, and Parmesan cheese until caramelized and crisp. Garnished with fresh parsley, these smashed carrots offer a delicious contrast of tender interiors and crunchy edges, making them a perfect low-calorie accompaniment or a standalone vegetarian treat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free, 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 prepare for roasting.
2. Boil carrots: Place the carrot rounds in salted boiling water and cook for 10–12 minutes until they are fork-tender but still hold their shape. Drain and let them cool slightly to make handling easier.
3. Smash carrots: Arrange the cooked carrots on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press down on each carrot round to flatten it to about half its original thickness, increasing surface area for crisping.
4. Season and oil: Drizzle the flattened carrots evenly with olive oil, then sprinkle garlic powder, smoked paprika, salt, and black pepper on top for flavor.
5. Add Parmesan: Evenly sprinkle the grated Parmesan cheese over the carrots, helping create a crispy, golden crust as they roast.
6. Roast carrots: Place the baking sheet in the oven and roast for 20–25 minutes, flipping the carrots halfway through cooking to ensure both sides become crispy and golden brown.
7. Garnish and serve: Remove from the oven and garnish with chopped fresh parsley. Serve the carrots hot to enjoy the best texture and flavor.

Notes

• Do not overcook the carrots while boiling, as they can become too soft and difficult to smash properly.
• Allow carrots to cool slightly before smashing for better control and texture retention.
• Use a generous amount of olive oil to help the seasonings adhere and to achieve crispiness.
• Flip the carrots halfway through roasting to crisp both sides evenly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake at 350°F (175°C) for 10-15 minutes rather than microwaving to maintain crispiness.
• For a vegan version, substitute Parmesan cheese with nutritional yeast or a plant-based cheese alternative.

Keywords: smashed carrots, crispy carrots, roasted carrots, vegetable side dish, Parmesan carrots, healthy side, vegetarian, gluten free