Smashed Carrots
Transform humble carrots into a show-stopping side dish with these crispy Parmesan smashed carrots. Boiled until tender, then expertly flattened and roasted with savory spices and a golden crust of Parmesan, this dish offers an irresistible texture and flavor profile. It's a simple yet elegant way to elevate your vegetable game for any meal.
Prep Time
20 minutes
Cook Time
20-25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Achieves an incredible crispy exterior and tender interior.
- Elevated flavor profile with savory Parmesan and smoky paprika.
- A versatile side dish perfect for any meal.
- Relatively quick to prepare, making it ideal for weeknights.
- Visually appealing, adding a touch of gourmet to your plate.
Ingredients
- 450 grams (1 lb) carrots, peeled and cut into thick rounds
- 15 ml (1 tablespoon) olive oil
- 30 grams (2 tablespoons) grated Parmesan cheese
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 220°C (425°F) and prepare a large baking sheet by lining it with parchment paper. This prevents sticking and ensures easy cleanup, while proper preheating guarantees an even roast.
- In a large pot of generously salted water, boil the peeled and thickly cut carrot rounds for 10-12 minutes, or until they are perfectly fork-tender. The salt in the water will season the carrots from within. Drain them thoroughly and allow them to cool slightly on the baking sheet for a few minutes; excess moisture is the enemy of crispiness.
- Carefully arrange the par-cooked carrots on the prepared baking sheet, ensuring they have a bit of space between them. Using the bottom of a sturdy glass or a measuring cup, gently flatten each carrot round. Aim for a thickness of about 0.5-1 cm (0.2-0.4 inches) to maximize surface area for crisping.
- Drizzle the olive oil evenly over the smashed carrots. Then, sprinkle them generously with garlic powder, smoked paprika, salt, and freshly ground black pepper. Finally, distribute the grated Parmesan cheese over all the carrots. The oil helps distribute the seasonings and promote browning, while Parmesan adds a savory, salty crust.
- Transfer the baking sheet to the preheated oven and roast for 20-25 minutes. Make sure to flip the carrots halfway through the cooking time to ensure even crisping and a golden-brown finish on both sides. The goal is a delightfully crisp exterior and a tender interior.
- Once roasted to a perfect golden crisp, remove the carrots from the oven. Garnish immediately with freshly chopped parsley to add a burst of color and fresh herbaceousness. Serve the dish hot to enjoy its optimal texture and flavor.
Tools You’ll Need
- Large pot
- Baking sheet
- Parchment paper
- Colander
- Sturdy glass or measuring cup (for smashing)
- Sharp knife
- Cutting board
Essential Success Tips
- Do not overcrowd the baking sheet; give the carrots space to crisp, otherwise, they will steam.
- Ensure carrots are thoroughly drained and slightly cooled before smashing to minimize excess moisture.
- Salt the boiling water generously; this seasons the carrots from the inside out.
- Experiment with the thickness of your smashed carrots; thinner will be crispier, thicker will be more tender.
- Flip the carrots halfway through roasting for even browning and maximum crispiness on both sides.
Professional Cooking Secrets
- For an extra layer of flavor, try roasting the carrots with a pinch of red pepper flakes for a subtle heat, or a tiny drizzle of maple syrup for a sweet and savory contrast.
- Before smashing, if you want ultra-crispy edges, lightly score the surface of the boiled carrots with a fork. This creates more surface area for oil and seasoning to adhere to.
- To deepen the umami, consider adding a sprinkle of nutritional yeast along with the Parmesan, or a dash of finely grated lemon zest post-roasting for brightness.
Notes
- Storage: Leftover smashed carrots can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer for best results to regain crispness.
- Variations: Try different spices like cumin, coriander, or a pinch of cayenne. You can also experiment with other cheeses like Pecorino Romano for a sharper flavor.
- Make Ahead: Carrots can be boiled and smashed a day in advance, stored in the refrigerator, and then seasoned and roasted just before serving.
Frequently Asked Questions
Can I use baby carrots for this recipe?
Yes, baby carrots can be used. Simply boil them until tender, then smash them as instructed. Adjust cooking time slightly if needed, as they might be smaller.
How do I ensure my smashed carrots get really crispy?
The keys to crispiness are not overcrowding the baking sheet, ensuring the carrots are as dry as possible after boiling, and roasting at a high temperature. Flipping them halfway through is also crucial for even browning.
Can I make this dish vegan?
Absolutely! Omit the Parmesan cheese or substitute it with a plant-based grated cheese alternative or a generous sprinkle of nutritional yeast for a cheesy flavor.
Nutrition Facts (Per Serving)
Per serving (approx.): Calories: 180, Protein: 6g, Fat: 12g, Carbs: 15g, Fiber: 4g.
Allergy Information
Contains dairy (Parmesan cheese). This dish is naturally gluten-free. For a dairy-free or vegan version, substitute Parmesan with a plant-based cheese alternative or nutritional yeast.
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