A quick, crunchy side dish made from simple ingredients. It cooks fast and tastes great.
introduction
Crispy Smashed Carrots are tender on the inside and crisp on the outside. You boil the carrots first, smash them gently, then roast with garlic and olive oil. This recipe uses few ingredients and gives a big flavor.
why make this recipe
- It is easy and fast.
- It makes plain carrots exciting.
- It uses common pantry items.
- Kids and adults like the texture and sweet taste.
how to make Crispy Smashed Carrots
- Boil the peeled carrots until they are just tender.
- Let them cool enough to handle.
- Smash each carrot gently so it flattens but stays in one piece.
- Toss on a baking sheet with olive oil, garlic, salt, and pepper.
- Roast at high heat until edges are brown and crispy.
- Finish with chopped parsley for color and fresh taste.
Ingredients :
- 1 lb carrots
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions :
- Preheat your oven to 425°F (220°C).
- Peel the carrots and cut them into halves or quarters, depending on their size.
- Boil the carrots in salted water for about 10-12 minutes until tender.
- Drain and let them cool slightly.
- When cool enough to handle, gently smash each carrot with the bottom of a glass or a fork.
- Place the smashed carrots on a baking sheet, drizzle with olive oil, and sprinkle with minced garlic, salt, and pepper.
- Roast in the preheated oven for about 20-25 minutes, until they are beautifully caramelized and crispy.
- Garnish with fresh parsley before serving.
how to serve Crispy Smashed Carrots
Serve warm as a side with meat, fish, or beans. They also work well on a salad plate or with a dollop of yogurt or sour cream. Serve right after roasting for best crispness.
how to store Crispy Smashed Carrots
Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back crisp edges. Microwaving will make them soft.
tips to make Crispy Smashed Carrots
- Don’t overboil. Stop when a fork slides in easily but the carrot is not mushy.
- Smash gently so the carrot holds together.
- Use a hot oven to get good browning.
- Space carrots on the sheet so air can reach each piece.
- Add a squeeze of lemon after roasting for brightness.
Serving Ideas (if any)
- With roasted chicken or pork.
- Over a grain bowl with quinoa or rice.
- As part of a vegetable platter with hummus.
- Toss with grated Parmesan or a sprinkle of chili flakes for extra flavor.
Final Thoughts
This recipe turns simple carrots into a special side. It is low work and high reward. Follow the steps, keep the oven hot, and enjoy the crispy edges and soft centers.
FAQs
Q: Can I use baby carrots?
A: Yes. Use whole baby carrots and adjust boiling time so they do not get too soft.
Q: Can I skip garlic?
A: Yes. The carrots will still taste good. You can add garlic powder or other herbs instead.
Q: Can I make this ahead?
A: You can boil and smash ahead of time and roast just before serving. Reheat in the oven for crispness.
Q: What if I want a cheesy finish?
A: Sprinkle grated Parmesan in the last 2–3 minutes of roasting so it melts and browns a little.
Q: Can I air fry instead of roasting?
A: Yes. Air fry at 400°F (200°C) for 10–15 minutes, checking for crispness.
Conclusion
If you want a cheesy twist on smashed carrots, try this Parmesan Smashed Carrots Recipe for ideas. For a very simple two-ingredient take, see this Smashed Carrots Recipe (Just 2 Ingredients) | The Kitchn.
Crispy Smashed Carrots
Ingredients
Main Ingredients
- 1 lb carrots Peeled and cut into halves or quarters
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel the carrots and cut them into halves or quarters, depending on their size.
- Boil the carrots in salted water for about 10-12 minutes until tender.
- Drain and let them cool slightly.
- When cool enough to handle, gently smash each carrot with the bottom of a glass or a fork.
Roasting
- Place the smashed carrots on a baking sheet, drizzle with olive oil, and sprinkle with minced garlic, salt, and pepper.
- Roast in the preheated oven for about 20-25 minutes, until they are beautifully caramelized and crispy.
- Garnish with fresh parsley before serving.