Crispy Garlic-Parmesan Smashed Carrots are the kind of side dish that quietly steals the show. At first, they seem simple. However, once roasted, they transform into golden, crisp-edged bites with tender centers and deep, savory flavor. Because the carrots are boiled first, they smash easily, and then, thanks to high heat, they caramelize beautifully in the oven. As a result, every piece delivers crunch, softness, and richness in one bite.
Moreover, this recipe works for weeknights and special dinners alike. While carrots are often overlooked, roasting them this way highlights their natural sweetness. In fact, smashing vegetables before roasting has roots in rustic European cooking, where texture mattered just as much as flavor. Over time, this technique became popular for potatoes, and now, carrots are finally getting the same love.
Whether served alongside roasted chicken, salmon, or a hearty grain bowl, these smashed carrots feel modern, comforting, and just a little indulgent—yet they remain easy enough to make anytime.
Recipe Yield: 4 servings
INGREDIENTS
1 lb carrots, peeled and cut into 2½–3-inch pieces
2 Tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
2 cloves garlic, finely minced
¼ cup grated Parmesan cheese
1 Tbsp fresh parsley, finely chopped
½ tsp smoked paprika (optional)
Fresh thyme leaves, optional garnish
INSTRUCTIONS
1. Boil until just tender:
First, bring a large pot of salted water to a boil. Then, add the carrots and cook for 12–15 minutes, until fork-tender but not falling apart. Drain well and let steam-dry for 5 minutes.
2. Smash and season:
Meanwhile, preheat the oven to 425°F. Next, transfer carrots to a parchment-lined baking sheet. Using the bottom of a glass, gently smash each piece to about ½-inch thick. Drizzle with olive oil, then sprinkle evenly with salt, pepper, garlic, and smoked paprika.
3. Roast until crispy:
After that, roast for 20 minutes. Remove from the oven, flip carefully, and roast another 10–15 minutes, until deeply golden and crisp around the edges.
4. Finish with cheese and herbs:
Finally, sprinkle Parmesan over the carrots and return to the oven for 2–3 minutes, just until melted. Garnish with parsley and thyme, then serve immediately.
Helpful Tips to Perfect This Recipe
- Dry before smashing: Excess moisture prevents crisping, so letting carrots steam-dry briefly makes a big difference.
- Use high heat: Roasting at 425°F ensures caramelized edges while keeping the centers tender.
- Cheese timing matters: Add Parmesan at the end so it melts without burning, creating a savory crust.
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