Description
A quick and crispy vegetable side dish featuring smashed carrots with perfectly golden edges and a delicate Parmesan crust.
Ingredients
Main Ingredients
- 1 lb Carrots, cut into 1 inch chunks (Regular carrots work well; baby carrots can be used for convenience.)
- 2 tbsp Avocado oil or light olive oil (High-heat friendly oil is recommended.)
- 1 tsp Salt (Coarse kosher salt is preferred for even seasoning.)
- 1 tsp Black pepper (Season to taste for real flavor.)
- 1 tsp Garlic powder (Stays on better than fresh garlic at high temperatures.)
- 1/2 cup Freshly grated Parmesan cheese (Added in the last 10-15 minutes of roasting.)
- 1 tsp Lemon zest or juice (Optional for brightness.)
Instructions
Preparation
- Peel whole carrots if needed and cut them into 1 inch chunks or coins. If using baby carrots, trim any very tapered ends.
- Pre-soften the carrots by steaming on the stovetop for 8-10 minutes or microwaving with a splash of water for about 5-7 minutes. Drain well.
Smashed Carrots
- Spread the softened carrots on a parchment-lined baking sheet. Use the flat bottom of a glass or mason jar to gently press each carrot until it flattens and spreads to about a quarter inch thick.
- Toss the smashed carrots with oil, salt, pepper, and garlic powder right on the tray. Ensure there’s space between each piece for better air flow.
Roasting
- Roast at 425°F to 450°F for 15-20 minutes. Sprinkle Parmesan on top and roast for an additional 5-10 minutes until golden and crispy.
- Let them cool on the tray for 3 minutes before serving.
Notes
For maximum crunch, pat the carrots dry after steaming and space them on the tray. Consider using the broiler for extra charred edges at the end.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable
- Cuisine: American