Crispy Parmesan Smashed Carrots (Print-Friendly Version)
Tender carrots baked with Parmesan and garlic for a golden, crisp side—perfect for any table.
# Ingredients You’ll Need:
01 -
1 lb carrots (baby carrots or regular carrots peeled and cut into 2-inch pieces)
02 -
2 tbsp olive oil
03 -
½ cup freshly grated Parmesan cheese, divided
04 -
1 tsp garlic powder
05 -
½ tsp coarse salt
06 -
½ tsp freshly ground black pepper
07 -
Optional: flake salt for finishing
08 -
Optional: chopped parsley for garnish
# How to Make It:
01 -
Place carrots in a pot and cover with water. Boil until fork-tender (about 10 minutes), then drain and let cool slightly.
02 -
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or foil.
03 -
In a bowl, toss the carrots with olive oil, half the Parmesan, garlic powder, salt, and pepper until evenly coated.
04 -
Arrange the carrots on your prepared sheet in a single layer. Use a flat-bottomed glass or jar to gently press each carrot until it flattens slightly (about ¼-inch thick).
05 -
Sprinkle the remaining Parmesan over the surfaces. Bake for 20 minutes, then flip each carrot and bake an additional 15–20 minutes until edges are crispy and golden.
06 -
Once baked, sprinkle with a touch of flake salt and parsley if using. Serve hot with a dip like ranch, tzatziki, or sour cream.
# Extra Suggestions:
01 -
Don’t overboil—carrots should be tender, not mushy.
02 -
Use fresh Parmesan for that lush melting; pre-grated won’t crisp as well.
03 -
Broil briefly if you want ultra-crisp edges before serving.