Crispy Smashed Carrots: A Fun and Flavorful Side Dish

Crispy Smashed Carrots blend tender sweetness with a delightfully crispy exterior, making them a perfect gluten-free side dish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Carrots

1 pound Carrots peeled and thickly sliced
2 tablespoons Olive Oil can substitute with avocado oil
1/2 cup Parmesan Cheese grated, can substitute with nutritional yeast for dairy-free

For the Seasoning

1 teaspoon Garlic Powder or use fresh garlic for more flavor
1 teaspoon Smoked Paprika or regular paprika for mild taste
to taste Salt
to taste Black Pepper

For the Finish

1/4 cup Fresh Parsley chopped, for garnish

Equipment

Large pot
Baking Sheet
Parchment paper
colander
Flat-Bottomed Glass or Measuring Cup

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large pot, bring salted water to a boil and cook the peeled carrot rounds for 10-12 minutes until fork-tender.
Drain the carrots and smash each one down on the baking sheet using a flat-bottomed glass.
Drizzle the smashed carrots with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
Top each carrot with grated Parmesan cheese and place in the oven.
Roast for 20-25 minutes until golden and crispy, flipping halfway through.
Let cool slightly, garnish with parsley, and serve hot.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 300mgPotassium: 350mgFiber: 5gSugar: 6gVitamin A: 18000IUVitamin C: 7mgCalcium: 120mgIron: 0.7mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.

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