Smashed Crispy Carrots (Print Version)
# Ingredients:
→ Carrot mix
01 -
About 1 pound of carrots, peeled and sliced into 2-inch pieces
02 -
2 tablespoons of olive oil for tossing
03 -
1 teaspoon garlic powder for flavor
04 -
½ cup parmesan cheese, shredded
05 -
½ teaspoon coarse black pepper
06 -
½ teaspoon salt for seasoning
→ Toppings (optional)
07 -
Chopped fresh herbs like parsley or chives
08 -
A sprinkle of flaky sea salt
09 -
Extra parmesan cheese for garnish
# Instructions:
01 -
Toss your cut carrot pieces into a medium pot and add enough water to cover them. Heat on medium-high until it starts boiling. Let them bubble for about 10 minutes, checking they’re fork-tender but still holding their shape.
02 -
Dump the carrot water carefully into a colander and let the carrots chill for a bit. At the same time, set your oven to 425°F (220°C) and put some parchment paper on a baking sheet. Makes cleanup easier.
03 -
Grab a medium mixing bowl. Mix the parmesan, olive oil, garlic powder, salt, and pepper with your warm carrots. Keep tossing until every piece looks evenly covered in the mixture.
04 -
Spread the coated carrots out on the baking tray, leaving a little room between each. Use the flat side of a jar or glass to press down each one gently, flattening them to a little less than ½-inch thick.
05 -
Get those smashed carrots roasting in the hot oven for 20 minutes. They should start crisping up on the bottom and turning a nice golden brown.
06 -
Once they’re browned on one side, carefully take out the tray and flip all the carrots over. Stick them back in for 15-20 more minutes, cooking until the edges get crispy and caramelized.
07 -
Right out of the oven, sprinkle extra parmesan or flaky salt. Toss on fresh herbs if you like. Serve them up hot for the perfect crunch!
# Notes:
01 -
Try to pick carrots that’re roughly the same thickness so they cook evenly. Thicker ones may need more time in hot water.
02 -
They’re at their best when fresh from the oven, but you can rewarm leftovers at 375°F for about 5-7 minutes.
03 -
Want a dairy-free version? Use nutritional yeast instead of parmesan.