Crispy Smashed Carrots Garlic (Printable Version)
Carrots smashed and roasted with garlic, paprika, and parmesan for a crispy, golden snack or side.
# Components:
→ Vegetables
01 - 1 pound small carrots, peeled
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon paprika
05 - Salt, to taste
06 - Black pepper, to taste
→ Toppings
07 - 1 tablespoon grated parmesan cheese (optional)
08 - Fresh parsley, chopped, for garnish (optional)
# Preparation steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Boil or steam peeled carrots for 10 to 12 minutes or until they are fork-tender. Drain the carrots and allow them to cool slightly.
03 - Place cooked carrots on the prepared baking sheet and gently flatten each one using the bottom of a glass or a fork.
04 - Drizzle carrots with olive oil and evenly sprinkle with garlic powder, paprika, salt, and black pepper.
05 - Roast in the oven for 20 to 25 minutes, turning the carrots halfway through, until the edges are crispy and golden brown.
06 - If desired, sprinkle grated parmesan cheese over the carrots during the final 5 minutes of roasting.
07 - Remove from the oven and garnish with chopped fresh parsley before serving. Serve warm as a snack or side dish.
# Expert Advice:
01 -
- Simple ingredients you probably have right now
- Ready in just over thirty minutes with little hands-on work
- A fun new way to enjoy veggies that both adults and kids devour
- Crisps up without deep frying for a healthier treat
02 -
- Packed with vitamin A and fiber for a healthy side
- Works for weeknight dinners or party snacks
- No need to peel if your carrots are tender and fresh
03 -
- Always pat the carrots dry after boiling for even crisping
- Do not overcrowd the pan or the edges will steam instead of brown
- For ultra crispy sides roast on a heavy sheet pan and use convection if you have it