Smashed carrots are a simple yet flavorful side dish that brings out the natural sweetness of carrots while adding a savory, cheesy twist. With crispy edges, a tender center, and a sprinkle of Parmesan and spices, this recipe is perfect for weeknight dinners, holiday spreads, or anytime you want to elevate your veggie game.
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal ingredients
- Crispy edges and soft centers for the perfect texture
- Naturally sweet carrots balanced with savory Parmesan and spices
- A fun twist on classic roasted vegetables
- Kid-friendly and versatile enough for any meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb carrots, peeled and cut into thick rounds
1 tbsp olive oil
2 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil the carrot rounds in salted water for 8-10 minutes until fork tender. Drain well.
- Place the carrots on the prepared baking sheet and gently smash each round with the bottom of a glass or measuring cup.
- Drizzle with olive oil, then sprinkle with Parmesan, garlic powder, smoked paprika, salt, and black pepper.
- Roast for 18-22 minutes, until golden brown and crispy around the edges.
- Garnish with freshly chopped parsley and serve warm.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Swap Parmesan for feta or goat cheese for a tangy twist.
- Add a drizzle of honey or maple syrup before roasting for sweet-savory flavor.
- Use fresh garlic instead of garlic powder for a stronger punch.
- Try other seasonings like Italian herbs, chili flakes, or curry powder.
- Make it dairy-free by skipping the cheese or using a plant-based alternative.
Storage/reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10-12 minutes until warmed through and crisp.
- You can also reheat in an air fryer for 3-4 minutes for extra crunch.
- Freezing is not recommended as the texture of the carrots may become mushy.
FAQs
Can I use baby carrots instead of regular carrots?
Yes, baby carrots work well—just adjust the boiling time since they may cook faster.
Do I need to peel the carrots?
Peeling is optional, but it creates a smoother texture and appearance.
Can I make this recipe ahead of time?
You can boil and smash the carrots ahead, then roast them just before serving.
How do I keep the carrots crispy?
Make sure they are well-drained after boiling and don’t overcrowd the pan when roasting.
Can I use shredded Parmesan instead of grated?
Yes, but grated Parmesan sticks better to the carrots and creates a crispier coating.
Can I make this recipe in an air fryer?
Absolutely—air fry at 375°F for 10-12 minutes until crispy.
What other vegetables can I smash and roast?
Potatoes, Brussels sprouts, and parsnips are great alternatives.
Is this recipe kid-friendly?
Yes, kids usually love the sweetness of roasted carrots combined with cheesy flavor.
Can I add more spices?
Definitely—experiment with cumin, turmeric, or even Cajun seasoning for variety.
Can I double the recipe?
Yes, just use two baking sheets and rotate them halfway through roasting.
Conclusion
Smashed carrots are a delicious and creative way to enjoy a classic vegetable. With their tender inside, crispy edges, and flavorful Parmesan-garlic topping, they’re sure to be a hit at family dinners or holiday gatherings. This recipe proves that carrots can be more than just a side—they can be the star of the plate.
Print
Smashed Carrots
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Smashed carrots are roasted until golden and crispy on the edges with tender centers, then topped with Parmesan and spices for a savory, cheesy side dish that elevates everyday carrots.
Ingredients
1 lb carrots, peeled and cut into thick rounds
1 tbsp olive oil
2 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil the carrot rounds in salted water for 8-10 minutes until fork tender. Drain well.
- Place the carrots on the prepared baking sheet and gently smash each round with the bottom of a glass or measuring cup.
- Drizzle with olive oil, then sprinkle with Parmesan, garlic powder, smoked paprika, salt, and black pepper.
- Roast for 18-22 minutes, until golden brown and crispy around the edges.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Swap Parmesan for feta or goat cheese for a tangy twist.
- Add honey or maple syrup before roasting for a sweet-savory balance.
- Use fresh garlic instead of garlic powder for a bolder flavor.
- Try herbs or spices like Italian seasoning, chili flakes, or curry powder.
- Make it dairy-free with plant-based cheese or omit cheese altogether.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 95 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 3 mg
