Crispy Smashed Carrots with Parmesan and Smoked Paprika Recipe

Introduction

Crispy Smashed Carrots with Parmesan and Smoked Paprika is a delicious and easy side dish that brings out the natural sweetness of carrots with a savory, smoky twist. Roasting the carrots after smashing them creates a perfect crispy texture that’s sure to please any crowd.

Ingredients

• 1 lb carrots, peeled and cut into thick rounds
• 1 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Step 2: Place the carrot rounds in salted boiling water and cook for 10–12 minutes until fork-tender but not mushy. Drain and let them cool slightly for easier handling.
3. Step 3: Arrange the carrots on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press down each carrot round to flatten it to about half its original thickness.
4. Step 4: Drizzle the olive oil evenly over the flattened carrots. Sprinkle garlic powder, smoked paprika, salt, and black pepper on top. Then, evenly distribute the grated Parmesan cheese over the carrots.
5. Step 5: Roast the carrots in the oven for 20–25 minutes, flipping them halfway through to ensure both sides become crisp and golden brown.
6. Step 6: Remove from the oven once crispy and golden. Garnish with chopped fresh parsley and serve immediately for the best texture and flavor.

Tips & Variations

• Use a heavy-bottomed glass or small plate to gently smash the carrots evenly without breaking them apart.
• Substitute Parmesan with Pecorino Romano for a sharper taste.
• Add a pinch of cayenne pepper if you prefer a slight kick of heat.
• Try tossing the carrots with a splash of lemon juice before serving for a fresh, zesty finish.

Storage

Store leftover crispy smashed carrots in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) to help restore their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots instead of thick carrot rounds?

Yes, baby carrots can be used, but they may cook faster and be harder to smash evenly. Adjust boiling and roasting times accordingly to avoid overcooking.

Is it necessary to boil the carrots before roasting?

Boiling ensures the carrots are tender inside without over-roasting the outside. Skipping this step might result in carrots that are crispy on the outside but too firm or undercooked inside.

Crispy Smashed Carrots with Parmesan and Smoked Paprika Recipe

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★★★★★

5 from 127 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Crispy Smashed Carrots with Parmesan and Smoked Paprika are tender carrots boiled until just soft, smashed flat for extra crispiness, then roasted to golden perfection with a flavorful topping of olive oil, garlic powder, smoked paprika, and Parmesan cheese. Garnished with fresh parsley, this dish offers a delightful combination of smoky, savory, and fresh flavors, making it a perfect side dish or snack.

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Ingredients

Scale 1x2x3x

Carrots

• 1 lb carrots, peeled and cut into thick rounds

Seasonings and Toppings

• 1 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Boil Carrots: Place the carrot rounds into salted boiling water and cook them for 10–12 minutes until they become fork-tender but are not mushy. Drain well and let them cool slightly for easier handling.
3. Smash Carrots: Arrange the boiled carrots on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press down on each carrot round to flatten it to about half of its original thickness. This helps increase the surface area for better roasting and a crispier texture.
4. Season and Oil: Drizzle the flattened carrots evenly with olive oil. Sprinkle the garlic powder, smoked paprika, salt, and black pepper evenly over the carrots. Then, distribute the grated Parmesan cheese evenly on top of each piece.
5. Roast: Place the baking sheet in the preheated oven and roast the carrots for 20–25 minutes, flipping them halfway through to ensure they become crisp and golden brown on both sides.
6. Garnish and Serve: Once the carrots have roasted to crispy, delicious perfection, remove them from the oven. Garnish with freshly chopped parsley and serve immediately to enjoy the best texture and flavor.

Notes

• Boiling the carrots until fork-tender but not mushy is key to achieving the perfect smashed texture.
• Flipping the carrots halfway through roasting ensures even crispness on both sides.
• Use fresh grated Parmesan for the best flavor and melting results.
• For a spicier kick, you can add a pinch of cayenne pepper along with the smoked paprika.
• This recipe works well as a side dish or a snack and pairs nicely with grilled meats or a fresh salad.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: Crispy smashed carrots, Parmesan carrots, roasted carrots, smoky paprika carrots, easy side dish, vegetable side