Parmesan Smashed Carrots

Smashed carrots are incredibly delicious and tender, coated in savory Parmesan cheese, and roasted to perfection for a satisfying, salty crunch. If you’re looking for an exciting new way to enjoy carrots, this recipe is a must-try! It’s a new spin on the viral smashed potatoes that balances sweet and savory flavors with a combination of vegetables and cheese. These easy smashed roasted carrots are a perfect side dish for any meal.

Carrots are easily one of our favorite side dishes. They are incredibly versatile, and we can use them to create both sweet and savory recipes. For this cheese-crusted carrot recipe, I prefer the thick baby carrots because they have a delicate flavor, are easy to handle, and don’t require any preparation.

What’s great about these parmesan smashed carrots is they can make a delicious side dish for dinner, complement a warm grain bowl, or you can serve as a tasty snack on their own or with a simple dip as an appetizer. Plus, they’re easy to make with just a few simple ingredients and don’t require much prep time. Give them a try, and be amazed by how delicious they are!

Ingredients to Make Smashed Carrots

• Baby carrots: the thick baby carrots are the best for this recipe and what I used. You can also use whole carrots cut into thick sticks or smaller baby carrots. Just note that the cooking time on the stove and in the oven may need to be adjusted.
• Parmesan cheese: For the best results, use freshly grated parmesan. You can always add more than suggested as well.
• Spices: red pepper flakes, smoked paprika, dried parsley, black pepper, and salt.
• Olive oil

How to Make Smashed Carrots

Step 1: Boil carrots until they are tender. Dry, coat with oil and spices, and place on top of shredded parmesan on a baking sheet.

Step 2: Use the bake of a flat-bottomed glass to smash the carrots gently. Then top with additional parmesan cheese.

Step 3: Roast the carrots for about 20 minutes in a preheated oven until the parmesan is crispy.

Serve immediately with a squeeze of lemon juice (optional).

Recipe Tips and Substitutions

• Here’s a helpful tip for drying your boiled carrots quickly! Once you boil the carrots and drain the water, quickly place them back into the hot pot. The residual heat from the pan will dry up any extra moisture, making it perfect for coating the carrots with oil.
• Use freshly grated parmesan. It melts better, has a richer, more complex flavor, and also has a creamier texture than pre-grated parmesan.
• Swap out the spices. My blend is a little spicy and savory, but you could use any seasonings you like!
• Add more cheese! You can really load these roasted smashed carrots down with as much cheese as you’d like, but be sure to adjust your cooking time, if needed, to get the parmesan golden and crispy!

Frequently Asked Questions

This recipe for cheesy, crispy parmesan-crusted smashed carrots is so easy to make, requires little prep work, and so flavorful! It’s a great way to use cooked carrots from a previous dinner and add a new favorite side dish to your repertoire. I hope you love this recipe and would love to hear how you liked this smashed carrot recipe! Leave a comment below or tag me on Instagram!

What to Serve with Parmesan Smashed Carrots

• Pan-fried Pork Chops with Gravy
• Southern Collard Greens
• Air-Fryer Baked Potato
• Jalapeno Cheddar Bread

Parmesan Smashed Carrots

Recipe by DiannaCourse: All Recipes, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

These smashed carrots are sweet and tender, coated in parmesan cheese, and roasted for a satisfying salty crunch. They make a perfect side dish for any meal!

Ingredients

• 1 pound baby carrots

• 2 tablespoons olive oil

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

• 1/2 teaspoon dried parsley

• 1/4 teaspoon red pepper flakes
  1 cup freshly grated parmesan cheese

Directions

• Cover carrots with water in a medium-sized pot. Bring to a boil and cook until fork tender, about 15 minutes. Drain the carrots and return back to the hot pot to dry them. Toss the carrots with oil and spices and set aside.
• Preheat the oven to 425 F and line a large baking sheet with parchment paper or foil (optional).
• Spread half of the parmesan on the prepared baking sheet. Place the coated carrots on top with a little bit of space between each carrot. Sprinkle the remaining cheese on top and use a flat-bottomed glass to smash each carrot gently.
• Bake for 20 minutes or until the cheese is crisp and browned. Serve warm.