Ingredients
— The Carrots —
1 lb (450g) medium-sized whole carrots, peeled and ends trimmed
Water for boiling
1 teaspoon salt (for the water)
— The Seasoning & Topping —
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
2 cloves garlic, minced (or 1 tsp garlic powder)
1 teaspoon dried thyme (or oregano/Italian seasoning)
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Ranch dressing or hot honey (optional, for dipping)
Instructions
1. **Boil Carrots:** Bring a large pot of salted water to a boil. Add the peeled carrots and cook for 15–20 minutes, or until they are fork-tender (a fork should slide in easily, but they shouldn’t be falling apart).
2. **Prep Oven:** While the carrots boil, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
3. **Drain & Dry:** Drain the carrots well. Pat them completely dry with paper towels (removing excess moisture helps them get crispy).
4. **Smash:** Arrange the carrots on the baking sheet, leaving about an inch of space between them. Use the bottom of a heavy glass or a mason jar to gently press down on each carrot, flattening it to about ¼-inch thickness. *Tip: Grease the bottom of the glass with a little oil so it doesn’t stick to the carrot.*
5. **Season:** In a small bowl, whisk together the olive oil, melted butter, minced garlic, thyme, salt, and pepper. Brush this mixture generously over the tops and sides of the smashed carrots.
6. **Add Cheese:** Sprinkle the grated Parmesan cheese evenly over each carrot, focusing on the edges where it will crisp up.
7. **Roast:** Bake for 20–25 minutes, or until the cheese is bubbly and golden brown and the edges of the carrots are dark and crispy.
8. **Serve:** Garnish with fresh parsley. Serve immediately on their own or with a side of ranch or spicy honey for dipping.
Notes
Carrot Size: Choose medium or large carrots that are relatively uniform in thickness. Thin baby carrots don’t work as well for this technique as they tend to disintegrate when smashed.
Crispiness Factor: The drier the carrots are before smashing, and the hotter the oven, the crispier they will get. Don’t be afraid to let the cheese get dark golden brown.
Flavor Variations: Try adding a pinch of smoked paprika or cayenne pepper to the oil mixture for a smoky kick, or drizzle with maple syrup before roasting for a candied version.
Reheating: These lose their crunch in the fridge. To reheat, pop them back in the oven or air fryer at 400°F for 5 minutes.
- Prep Time: 10
- Cook Time: 40
- Category: Side Dish
- Method: Roast
- Cuisine: American