Olive oil, garlic, spices, and parmesan cheese turn baby carrots into an irresistible side dish in this Smashed Carrots recipe. They’re crispy on the outside, soft on the inside, and fantastic all around. Serve with tzatziki, ranch, or sour cream for dipping.
These smashed carrots are a bit of a combination of oven roasted carrots and smashed potatoes. They’re honestly one of my favorite ways to enjoy carrots and they’re so simple to make. There’s just a few minutes of hands-on prep required and the ingredients list is both simple and customizable. You can really use whatever spices you have on hand.
I’ve served these as both an appetizer and side dish, usually where I would normally serve potatoes or fries, and they’ve been a hit with everyone!
What’s in this Smashed Carrots recipe?
This side dish is made with just a handful of ingredients – carrots, parmesan, and seasonings. You can find the exact measurements needed in the recipe card below.
- Parmesan – Freshly grated parmesan is the best here. If you need to, you can get a quality pre-grated Parmigiano-Reggiano cheese but definitely avoid the grated parmesan in the green container.
- Baby carrots – If you don’t have baby carrots, you can also cut regular carrots into pieces roughly the size of baby carrots.
- Olive oil – Helps the seasonings stick to the carrots.
- Garlic – For aromatics and awesome flavor.
- Spices – Salt, pepper, and smoked paprika season the dish.
- Parsley – Fresh parsley makes a great garnish for these smashed carrots.
Seasoning Variations
Feel free to have some fun with this smashed carrots recipe by customizing the seasoning. Ranch seasoning would taste amazing on these carrots, especially if you’re dipping them in ranch too. An Italian seasoning blend would be another good option or any of your favorite dried herbs or spices. You can also keep it super simple and season them just with a good sea salt and pepper. For another twist, try brushing some pesto over the carrots before adding the parmesan.
Tips & Tricks
- Don’t overcook the carrots. When steaming the carrots in the microwave, you want them to be just fork-tender and soft enough to smash. Don’t cook them until they’re mushy or the final texture won’t be as good.
- Dry the carrots. To ensure the oil and seasonings stick to the carrots, take a second to pat them dry after draining them.
- Smash gently & evenly. When smashing the carrots, take care not to completely separate them into small pieces and try to make sure they have an even thickness throughout (for the most part – it’s not an exact science).
What To Serve With Smashed Carrots
Smashed carrots make an easy appetizer or side dish. I love to serve them with some tzatziki sauce, ranch dressing, or sour cream for dipping. They’re a great alternative to fries and I love serving them with burgers, whether it’s an Oklahoma smash burger, salmon burger, or chicken burger.
How To Store & Reheat Leftovers
- Fridge. Store leftover smashed carrots in an airtight container in the fridge. They’ll last for 2-3 days.
- Reheat. The best way to reheat these carrots is in the oven or air fryer to maintain their crispness. Just a few minutes at 400F should do the trick – keep an eye on them to ensure they don’t burn around the edges. Avoid the microwave which will make them much softer.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Smashed Carrots
Ingredients
- 3/4 cup freshly grated parmesan cheese , divided
- 1 pound baby carrots
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 1/4 teaspoon smoked paprika
- Fresh chopped parsley , for garnish
- Tzatziki sauce , Ranch, or Sour Cream for dipping
Instructions
- Preheat oven to 425F.
- Line a large sheet pan with parchment paper and sprinkle half of the parmesan on top. Set aside.
- Add 1 pound baby carrots and some water to cover in a large microwave-safe bowl. Microwave on high for 10-12 minutes until they are just fork tender, but not mushy. Drain the carrots from the water and pat dry.
- In a mixing bowl, toss the carrots with 2 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon coarse salt, 1 teaspoon black pepper, and 1/4 teaspoon smoked paprika until they're all well coated.
- Place the carrots on top of the parmesan coated sheet pan a few inches apart.
- Using the bottom of a glass, smash the carrots to flatten them to about 1/4-inch thick. Then sprinkle with the remaining Parmesan.
- Transfer to the oven and roast for about 20 minutes or until the cheese is crisp and browned.
- Garnish with just a touch of finely chopped parsley
- Serve with a dipping sauce and enjoy!
