Smashed Carrots
Smashed carrots are a fun, flavorful twist on a classic vegetable side dish. Tender carrots are boiled, gently smashed, and roasted until golden and crispy on the edges, yet soft and sweet inside. Topped with herbs, garlic, and optional cheese, they make a beautiful and satisfying accompaniment to any meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8–10 medium-sized carrots, peeled and trimmed
- 2–3 tbsp olive oil or melted butter
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- Salt and pepper, to taste
- 1–2 tbsp fresh herbs (such as thyme or parsley), chopped
- 2–3 tbsp grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the peeled carrots in salted water for 10–15 minutes, until fork-tender.
- Drain and let cool slightly, then place on the prepared baking sheet.
- Gently smash each carrot using the bottom of a glass or potato masher.
- Drizzle with olive oil or melted butter and season with salt, pepper, and garlic.
- Roast for 20–25 minutes, until edges are golden and crisp.
- If using cheese, sprinkle on during the last 5 minutes of roasting.
- Remove from oven, garnish with fresh herbs, and serve warm.
Notes
- Use rainbow carrots for a colorful variation.
- Try maple syrup and cinnamon for a sweeter version.
- Red pepper flakes or smoked paprika add a spicy kick.
- Feta or goat cheese can replace Parmesan for a tangy flavor.
- Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://juliameals.com/smashed-carrots/
