Crispy Smashed Carrots (Print Version)
# Ingredients:
→ Carrot prep
01 -
2 tablespoons olive oil
02 -
½ teaspoon coarse ground black pepper
03 -
½ cup grated parmesan cheese
04 -
1 pound of carrots, peeled and chopped into roughly 2-inch pieces
05 -
½ teaspoon salt
06 -
1 teaspoon garlic powder
→ Optional toppings
07 -
Chopped fresh parsley or chives
08 -
More grated parmesan cheese
09 -
A pinch of flaky sea salt
# Instructions:
01 -
Put the carrot pieces into a medium pot and pour in enough water to cover them. Set the stove to medium-high heat and let the water boil. Cook the carrots for about 10 minutes; they should be tender enough to poke with a fork but hold their shape.
02 -
After boiling, drain the carrots using a colander and let them cool a bit. As they cool, turn on your oven to 425°F (220°C) and get a baking tray lined with parchment paper so cleanup’s easier later.
03 -
Using a medium-sized bowl, toss the slightly cooled carrots with olive oil, parmesan cheese, garlic powder, salt, and pepper. Make sure every piece is nicely coated with the seasoning mix.
04 -
Take the seasoned carrots and spread them out on the prepared tray, leaving a bit of space between them. Use the bottom of a glass or jar to gently press down on each one, squishing them to roughly ¼ inch thick.
05 -
Slide the baking tray into your preheated oven and roast the carrots for 20 minutes. By then, the bottoms should become crispy and golden.
06 -
Carefully pull the tray out and turn each carrot over. Put them back in the oven for another 15-20 minutes until the edges turn golden and both sides crisp up.
07 -
Take the tray out and, while still hot, sprinkle on some flaky sea salt and additional parmesan cheese if you feel like it. Enjoy them fresh out of the oven for the best crunch!
# Notes:
01 -
Try to use carrots of equal thickness for even cooking. Thicker ones might take a little longer to boil.
02 -
They’re tastiest straight from the oven while hot and crispy. You can reheat leftovers at 375°F for 5-7 minutes if you need.
03 -
You can swap parmesan with nutritional yeast for a dairy-free option.