Smashed Carrots

Smashed Carrots with Garlic Butter & Honey

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Bright, caramelized, and impossibly tender, Smashed Carrots transform ordinary carrots into a show-stopping side that’s both comforting and elegant. With a quick parboil, a gentle smash to expose sweet centers, and a hot roast that creates crispy, browned edges, this dish fills the kitchen with warm, savory aromas and a hint of honeyed caramel.

Why You’ll Love ThisSmashed Carrots Recipe

  • Quick and easy to prepare — minimal hands-on time for big flavor.
  • Uses simple, wholesome ingredients you probably have on hand.
  • Perfect for weeknights, holiday spreads, or as a colorful side for guests.

A Little Background

Smashed vegetables have popped up across home kitchens as a carefree, rustic way to dress up seasonal produce. This take on smashed carrots leans into the carrot’s natural sweetness: a brief simmer softens them, smashing creates more surface area for browning, and a hot oven finishes them with caramelized edges. It’s a simple technique that delivers restaurant-style depth with barely any fuss.

Key Ingredients for perfect Smashed Carrots

  • Carrots: Baby or small whole carrots work best—sweet, tender, and quick to cook.
  • Olive oil: Coats the carrots for roasting and helps create crisp, browned edges.
  • Butter: Adds richness and a silky finish when tossed with the roasted carrots.
  • Fresh thyme: Aromatic herb that pairs beautifully with the carrot’s sweetness.
  • Honey or maple syrup: A touch of sweetness to enhance caramelization and balance savory notes.

Step-by-Step Instructions to make Smashed Carrots

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
  2. Bring a large pot of salted water to a boil. Add carrots and simmer until just tender when pierced with a fork, about 8–12 minutes depending on size. Drain and let cool slightly.
  3. Arrange the carrots on the prepared baking sheet. Use the bottom of a glass, a potato masher, or a fork to gently smash each carrot so it flattens and the inner flesh is exposed.
  4. Drizzle the smashed carrots with olive oil, scatter small knobs of butter, sprinkle fresh thyme leaves, and season with salt and pepper. Roast in the preheated oven until edges are caramelized and golden, about 20–25 minutes.
  5. Remove from oven and finish with a light drizzle of honey (or maple syrup) and a squeeze of lemon if desired. Toss gently to combine and garnish with chopped parsley or extra thyme before serving.

Pro Tips & Variations

  • For deeper browning, broil for the last 2–3 minutes while watching closely to avoid burning.
  • Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat on a baking sheet in a 350°F oven to crisp the edges again.
  • Variations: sprinkle crumbled feta or goat cheese over the warm carrots, add toasted chopped pistachios for crunch, or swap thyme for rosemary or dill to change the flavor profile.

Serving Suggestions

These smashed carrots pair beautifully with roasted chicken, pan-seared fish, or a grain bowl. They also make a colorful addition to holiday tables or cozy weeknight dinners—serve warm with a simple green salad and crusty bread.

Roasted smashed carrots with herbs and a drizzle of honey
Smashed Carrots: tender centers and caramelized edges for a simple, elegant side.

Smashed Carrots

Smashed Carrots

These golden, caramelized Smashed Carrots are tender inside with irresistibly crisp edges, finished with garlic butter, thyme, a touch of honey, and a sprinkle of Parmesan. An easy, crowd-pleasing side that turns humble carrots into a star.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 252 kcal

Equipment

  • Large pot
  • Baking Sheet
  • Parchment Paper
  • Potato masher or flat-bottom glass

Ingredients
  

Smashed Carrots

  • 2 lb carrots peeled; baby or small whole carrots work best
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1/3 cup grated Parmesan cheese finely grated
  • 1 tbsp honey or maple syrup
  • 1/2 tsp black pepper freshly cracked
  • kosher salt to taste, plus for boiling water
  • 1/4 tsp red pepper flakes optional, for heat
  • 2 tbsp fresh parsley, chopped for garnish
  • 1/2 lemon lemon optional, for serving

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  • Bring a large pot of salted water to a boil. Add the carrots and simmer until just fork-tender, 8–12 minutes depending on size. Drain well and let steam-dry for 2 minutes to remove excess moisture.
  • Arrange carrots on the prepared baking sheet, leaving space between each. Use a potato masher or the bottom of a glass to gently press and flatten each carrot until the centers split and the surface area increases.
  • In a small bowl, whisk together olive oil, melted butter, minced garlic, thyme, salt, black pepper, and red pepper flakes (if using). Brush or spoon the mixture evenly over the smashed carrots.
  • Roast for 20–25 minutes, until edges are browned and crisp. Sprinkle Parmesan over the carrots during the last 5 minutes of roasting to melt and lightly toast.
  • Remove from the oven, drizzle with honey, and garnish with parsley. Add a squeeze of lemon just before serving, if desired. Serve hot.

Notes

Dry the carrots well after boiling so they crisp instead of steaming in the oven. A little space on the baking sheet helps those caramelized edges develop.
Make-ahead: Parboil and smash up to 1 day in advance. Refrigerate in an airtight container, then oil and roast just before serving. Leftovers keep 3–4 days; reheat on a sheet pan at 350°F to re-crisp.
Variations: Swap thyme for rosemary or dill; add a sprinkle of feta or goat cheese at the end; finish with toasted pistachios or almonds for crunch; or replace honey with maple syrup. For a savory twist, serve with garlicky yogurt or tahini sauce.

Nutrition

Calories: 252kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 7gCholesterol: 20mgSodium: 420mgPotassium: 725mgFiber: 6gSugar: 15gVitamin A: 500IUVitamin C: 12mgCalcium: 200mgIron: 1.2mg
Keyword Roasted Carrots, Smashed Carrots, Vegetable Side
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