Smashed Carrots with Parmesan (Printable Version)
# What You'll Need:
01 -
1 pound carrots, peeled and cut into thick rounds
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1 tablespoon olive oil
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2 tablespoons grated Parmesan cheese
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1/2 teaspoon garlic powder
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1/4 teaspoon smoked paprika
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Salt, to taste
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Freshly ground black pepper, to taste
08 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 -
Bring a pot of salted water to a boil. Add carrot rounds and cook for 10 to 12 minutes until fork-tender. Drain and allow to cool slightly.
03 -
Arrange the carrots on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press each round to flatten.
04 -
Drizzle the carrots with olive oil and season evenly with garlic powder, smoked paprika, salt, and black pepper. Sprinkle grated Parmesan cheese over each carrot.
05 -
Roast in the oven for 20 to 25 minutes, flipping the carrots halfway through, until crisp and golden brown.
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Transfer to a serving plate and garnish with chopped parsley. Serve immediately for best texture.
# Additional Tips:
01 -
For the crispiest edges, flatten carrot slices to an even thickness and do not overcrowd the baking sheet.
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Allowing carrots to cool slightly before smashing helps them maintain structure for optimal roasting.
03 -
This dish can be made vegan by replacing Parmesan with a plant-based cheese or nutritional yeast.
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Best enjoyed fresh but can be reheated in a 350°F (175°C) oven to revive crispness.