Crispy Smashed Carrots (Print Version)
# Ingredients:
→ For the carrots
01 -
1 pound carrots, peeled and cut into uniform 2-inch pieces
02 -
½ cup grated parmesan cheese
03 -
2 tablespoons olive oil
04 -
1 teaspoon garlic powder
05 -
½ teaspoon salt
06 -
½ teaspoon coarse ground black pepper
→ Optional garnishes
07 -
Flaky sea salt
08 -
Extra grated parmesan cheese
09 -
Fresh herbs like parsley or chives, chopped
# Instructions:
01 -
Place the cut carrots in a medium saucepan and cover them with water. Bring to a boil over medium-high heat. Let the carrots cook in the boiling water for about 10 minutes, or until they're fork-tender but not falling apart.
02 -
Drain the carrots in a colander and let them cool slightly. Meanwhile, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
03 -
In a medium bowl, combine the slightly cooled carrots with the parmesan cheese, olive oil, garlic powder, salt, and pepper. Toss everything together until the carrots are evenly coated with the seasoning mixture.
04 -
Transfer the seasoned carrots to your prepared baking sheet, arranging them in a single layer with space between each piece. Using the flat bottom of a glass or jar, gently press down on each carrot piece to flatten it to about ¼-inch thickness.
05 -
Roast the smashed carrots in your preheated oven for 20 minutes. The bottoms should start to turn golden brown and crispy.
06 -
Carefully remove the baking sheet from the oven and flip each smashed carrot over. Return to the oven and continue roasting for another 15-20 minutes, until both sides are crispy and the edges start to caramelize.
07 -
Remove from the oven and immediately sprinkle with flaky sea salt and additional parmesan cheese if desired. Serve hot for maximum crispiness!
# Notes:
01 -
Choose carrots that are similar in thickness for even cooking. Thicker carrots will need longer boiling time.
02 -
These are best served immediately while hot and crispy, but leftovers can be reheated in a 375°F oven for 5-7 minutes.
03 -
For a dairy-free version, substitute nutritional yeast for the parmesan cheese.