Smashed Carrots

Smashed carrots are a fun, flavorful twist on a classic vegetable side dish. These tender carrots are boiled, smashed flat, and roasted until their edges are golden and crisp, while the insides stay soft and sweet. I like them best with a sprinkle of herbs, garlic, and a touch of cheese — they’re simple, beautiful, and incredibly tasty.

Why You’ll Love This Recipe

I love how these smashed carrots turn a humble vegetable into something impressive and satisfying. They’re easy to make, naturally sweet, and have that perfect contrast of crispy edges and soft centers. Plus, they pair well with just about anything — chicken, steak, fish, or even as a vegetarian main course.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots (medium-sized, peeled and trimmed)

• Olive oil or melted butter

• Garlic (minced or garlic powder)

• Salt and pepper

• Fresh herbs (like thyme or parsley)

• Grated Parmesan cheese (optional, for extra flavor)

Directions

1. I start by boiling the carrots in salted water until they’re fork-tender, about 10–15 minutes depending on their size.

2. I drain and let them cool slightly, then transfer them to a parchment-lined baking sheet.

3. Using the bottom of a glass or a potato masher, I gently press each carrot to flatten them slightly.

4. I drizzle them with olive oil or melted butter, then season with salt, pepper, and garlic.

5. I roast the carrots in a 425°F oven for 20–25 minutes, or until the edges are golden and crispy.

6. If I’m adding cheese, I sprinkle it on during the last 5 minutes of roasting.

7. I finish with fresh herbs before serving.

Servings and timing

This recipe serves about 4 people. It takes 10 minutes to prep, 15 minutes to boil, and 20–25 minutes to roast — about 45 minutes total from start to finish.

Variations

• I’ve made them with maple syrup and a pinch of cinnamon for a sweet version.

• Sometimes I toss in red pepper flakes or smoked paprika for extra kick.

• I like using rainbow carrots for a colorful presentation.

• Instead of Parmesan, I’ve used crumbled feta or goat cheese for a tangy twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven or air fryer at 375°F until warmed and crisp again. Microwaving works too, but they lose their crisp edges. I don’t recommend freezing them, as the texture changes.

FAQs

Do I need to peel the carrots?

I usually peel them for the best texture, but if the skins are thin and clean, I leave them on — it’s up to me.

Can I use baby carrots?

Yes, I’ve used baby carrots and they work well. I just make sure they’re fully tender before smashing and roasting.

What’s the best way to smash the carrots?

I use the bottom of a sturdy glass or a potato masher. I press just enough to flatten them slightly without breaking them apart.

Can I make these ahead of time?

Yes, I boil and smash the carrots ahead, then roast them right before serving so they stay crispy.

Are smashed carrots healthy?

Definitely. They’re roasted instead of fried and full of fiber, vitamins, and antioxidants. I keep it light with olive oil and herbs.

Conclusion

Smashed carrots are one of those side dishes I keep coming back to. They’re easy, delicious, and a great way to elevate a basic veggie into something truly crave-worthy. Whether I’m making dinner for myself or guests, they always steal the spotlight.

Print