Smashed Carrots with Parmesan and Smoked Paprika Recipe

Introduction

Smashed carrots elevate a simple vegetable into a crispy, flavorful side dish that’s both satisfying and nutritious. This recipe combines boiling, smashing, and roasting to create tender interiors with caramelized, crispy edges enhanced by a savory blend of garlic, smoked paprika, and Parmesan cheese.

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 fork-tender. Drain and let them cool slightly.
3. Step 3: Arrange the carrots on the prepared baking sheet and gently flatten each one with the bottom of a glass or measuring cup until about half their original thickness.
4. Step 4: Drizzle olive oil over the flattened carrots. Sprinkle garlic powder, smoked paprika, salt, and pepper evenly on top.
5. Step 5: Evenly sprinkle Parmesan cheese over the seasoned carrots.
6. Step 6: Roast the carrots for 20–25 minutes, flipping them halfway through, until they are golden brown and crisp on the edges.
7. Step 7: Garnish with chopped fresh parsley and serve hot for the best texture and flavor.

Tips & Variations

• Boil the carrots just until fork-tender to avoid mushy texture after smashing.
• Use a firm, flat-bottomed object for even smashing to ensure uniform roasting.
• Substitute Parmesan with nutritional yeast or a plant-based cheese to make this dish vegan.
• Add a squeeze of lemon juice or a drizzle of balsamic glaze before serving to brighten the flavors.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispness, warm them on a baking sheet in a preheated oven at 350°F (175°C) for 10–15 minutes. Avoid microwaving to prevent sogginess. You can also prepare the carrots ahead by boiling and smashing them, then refrigerate until ready to roast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots instead of regular carrots?

While baby carrots can be used, thicker carrot rounds work better for smashing and achieving the desired crispy texture. If using baby carrots, consider slicing them in half lengthwise before cooking and smashing gently.

What can I serve with smashed carrots?

Smashed carrots pair well with roasted chicken, grilled fish, steak, or vegetarian dishes like grain bowls and lentil salads. They also make a great appetizer with dips such as garlic aioli, ranch, or tahini.

Smashed Carrots with Parmesan and Smoked Paprika Recipe

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★★★★★

4.8 from 108 reviews

Crispy Smashed Carrots are a delightful side dish that combines boiled then smashed carrots roasted with garlic, smoked paprika, Parmesan cheese, and fresh parsley for a flavorful, crispy, and tender vegetable that elevates any meal.

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

Ingredients

Scale 1x2x3x

Carrots

• 1 lb carrots, peeled and cut into thick rounds

Seasonings & Coating

• 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

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Boil Carrots: Boil the carrot rounds in salted water for 10–12 minutes until they are fork-tender but not mushy. Drain and let them cool slightly to allow easier handling.
3. Smash Carrots: Arrange the carrots on the baking sheet and gently flatten each carrot round using the bottom of a glass or a measuring cup until about half their original thickness, ensuring even thickness for uniform roasting.
4. Season and Oil: Drizzle the smashed carrots with olive oil evenly on both sides. Then sprinkle with garlic powder, smoked paprika, salt, and black pepper to taste.
5. Add Parmesan Cheese: Evenly sprinkle grated Parmesan cheese on top of the carrots to help form a golden, crisp crust while roasting.
6. Roast: Roast in the oven for 20–25 minutes, flipping the carrots halfway through to ensure both sides become crispy and golden brown.
7. Garnish and Serve: Garnish the crispy smashed carrots with freshly chopped parsley and serve immediately for the best crispy texture.

Notes

• Do not overboil the carrots; they should be fork-tender but still firm enough to smash without falling apart.
• Use a flat-bottomed object like a glass or measuring cup for even smashing and consistent thickness of the carrots.
• Line the baking sheet with parchment paper or a silicone mat to prevent sticking and ease cleanup.
• To keep the carrots crispy when reheating, warm them in a 350°F (175°C) oven for 10-15 minutes rather than microwaving.
• For a vegan option, substitute Parmesan cheese with nutritional yeast or a plant-based cheese alternative.
• Serve with dips like garlic aioli, balsamic glaze, or lemon zest for brightness and additional flavor contrasts.

Keywords: smashed carrots, roasted carrots, healthy side dish, gluten free, vegetarian, parmesan carrots, smoky paprika carrots