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.
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
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