Smashed Carrots with Parmesan and Smoked Paprika Recipe

Introduction

Smashed carrots are a delightful twist on a classic vegetable side. Boiled until tender, gently smashed for extra crispness, and roasted with savory seasonings and Parmesan, they offer a perfect balance of soft interiors and caramelized edges. This simple recipe is bursting with flavor and easy to prepare for any meal.

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

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Boil the carrot rounds in salted water for 10–12 minutes until they are just fork-tender. Drain well and let them cool slightly for easier handling.
3. Step 3: Place the carrots on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press each round to flatten it to about half its thickness.
4. Step 4: Drizzle the smashed carrots with olive oil. Sprinkle garlic powder, smoked paprika, salt, and black pepper evenly over them.
5. Step 5: Evenly sprinkle the grated Parmesan cheese over the seasoned carrots.
6. Step 6: Roast in the oven for 20–25 minutes, flipping the carrots halfway through, until they develop crispy, golden edges.
7. Step 7: Remove from oven, garnish with chopped fresh parsley, and serve hot for the best texture and flavor.

Tips & Variations

• Use a firm, flat-bottomed glass to smash the carrots evenly for consistent roasting.
• Substitute Parmesan cheese with nutritional yeast or a plant-based cheese to make this dish vegan.
• For extra flavor, add a squeeze of lemon juice or a drizzle of balsamic glaze before serving.
• Try adding a pinch of chili flakes for a spicy kick.
• Serve with a garlic aioli or tahini dip for a delicious appetizer.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes to restore crispness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots instead of regular carrots?

Yes, baby carrots can be used. Just adjust boiling time to ensure they become tender but not mushy before smashing and roasting.

How do I make this recipe vegan?

Simply replace the Parmesan cheese with nutritional yeast or a vegan cheese alternative. This will still provide a savory, cheesy flavor without dairy.

Smashed Carrots with Parmesan and Smoked Paprika Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

Crispy Smashed Carrots offer a delicious twist on traditional roasted carrots by boiling, smashing, and roasting them to achieve tender interiors and crispy, caramelized edges. Enhanced with garlic powder, smoked paprika, Parmesan cheese, and fresh parsley, this flavorful side dish is easy to prepare and packed with nutrients.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Carrots

• 1 lb carrots, peeled and cut into thick rounds

Seasoning & Garnish

• 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

1. Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Boil the carrots: Place the carrot rounds in salted boiling water and cook for 10–12 minutes until they are fork-tender. Drain and let them cool slightly to handle safely.
3. Smash the carrots: Arrange the carrots on the lined baking sheet. Using the bottom of a glass or measuring cup, gently press each carrot round until it flattens to about half its original thickness, creating a larger surface area.
4. Season and oil: Drizzle the smashed carrots evenly with olive oil. Then sprinkle garlic powder, smoked paprika, salt, and black pepper over them, ensuring both sides are coated for balanced flavor.
5. Add Parmesan cheese: Sprinkle the grated Parmesan cheese over the top of the carrots to form a savory, crispy crust as they roast.
6. Roast the carrots: Place the baking sheet in the oven and roast for 20–25 minutes, flipping the carrots halfway through to ensure even browning and crispness on both sides.
7. Garnish and serve: Once roasted to a golden brown with crispy edges, remove from the oven and garnish with chopped fresh parsley. Serve hot for optimal texture and flavor.

Notes

• Do not overcook the carrots during boiling; overcooking will make them mushy and difficult to smash.
• Use a firm flat-bottomed object for smashing to create an even thickness for uniform roasting.
• Coating both sides with olive oil and seasoning helps the carrots crisp up nicely.
• To keep cleanup easy, line your baking sheet with parchment paper or a silicone baking mat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers in a preheated oven at 350°F (175°C) for 10–15 minutes to restore crispness; avoid microwaving to prevent sogginess.
• For a vegan version, substitute Parmesan cheese with plant-based cheese or nutritional yeast.
• Serve with garlic aioli, balsamic glaze, lemon zest, ranch dressing, or tahini for varied flavor profiles.

Keywords: smashed carrots, roasted carrots, crispy carrot recipe, healthy side dish, vegetarian side, gluten free carrots, roasted vegetables