Smashed Carrots with Parmesan and Smoked Paprika Recipe

Introduction

Smashed Carrots are a delightful twist on a classic side dish, offering a perfect balance of tender centers and crispy, caramelized edges. This recipe highlights the natural sweetness of carrots, enhanced with savory garlic, smoky paprika, and a sprinkle of Parmesan cheese for extra flavor.

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.
2. Step 2: Boil the carrot rounds in salted water for 10–12 minutes until fork-tender. Drain and let them cool slightly.
3. Step 3: Arrange the carrots on the prepared baking sheet and gently flatten each one using the bottom of a glass or measuring cup.
4. Step 4: Drizzle the carrots with olive oil. Season evenly with garlic powder, smoked paprika, salt, and black pepper. Sprinkle grated Parmesan cheese over the top.
5. Step 5: Roast the carrots for 20–25 minutes, flipping them halfway through, until they are crisp and golden brown.
6. Step 6: Garnish with chopped fresh parsley and serve hot to enjoy the best texture.

Tips & Variations

• Use fresh Parmesan rather than pre-grated for better flavor and melting quality.
• For a spicy kick, add a pinch of cayenne pepper along with the smoked paprika.
• Try substituting fresh thyme or rosemary for parsley to add an herbal note.
• Don’t over-smash the carrots; gentle pressure helps keep some texture while increasing surface area for crispiness.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to revive their crisp edges. Avoid microwaving as it may soften them too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots instead of thick carrot rounds?

Baby carrots may be too small to effectively smash. It’s best to slice regular carrots into thick rounds to achieve the ideal texture and caramelization.

Why do the carrots need to be boiled before smashing and roasting?

Boiling softens the carrots just enough so that they can be gently flattened without breaking apart. It also ensures the centers are tender while roasting crisps the edges and enhances flavor.

Smashed Carrots with Parmesan and Smoked Paprika Recipe

---

★★★★★

4.6 from 127 reviews

• Author: Zoe
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Smashed Carrots are a delightful twist on traditional roasted carrots, offering a perfect balance of tender interiors and crispy, caramelized edges. Boiled until fork-tender, then gently smashed and roasted with olive oil, garlic powder, smoked paprika, and Parmesan cheese, this recipe creates a flavorful and texturally interesting side dish with a warm, savory, and slightly smoky profile.

---

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)

---

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Boil the carrots: Place the peeled and thickly sliced carrot rounds into salted boiling water. Cook them for 10–12 minutes until they become fork-tender but still hold their shape. Drain the carrots and allow them to cool slightly for easier handling.
3. Smash the carrots: Arrange the cooked carrots on the prepared baking sheet. Using the bottom of a glass or a measuring cup, gently press down on each carrot round to flatten it, increasing its surface area for better roasting and caramelization.
4. Season and add cheese: Drizzle the flattened carrots evenly with olive oil. Sprinkle garlic powder, smoked paprika, salt, and black pepper over them. Then, distribute the grated Parmesan cheese evenly on top of the carrots.
5. Roast the carrots: Roast the carrots in the preheated oven for 20–25 minutes. Flip them halfway through cooking to ensure even browning. Roast until the edges turn crisp and golden brown, creating a lovely texture contrast.
6. Garnish and serve: After roasting, sprinkle the carrots with freshly chopped parsley for a burst of color and freshness. Serve the smashed carrots hot to enjoy their best texture and flavor.

Notes

• Boiling the carrots until just fork-tender ensures they roast evenly without burning.
• Be gentle when smashing the carrots to avoid breaking them apart completely.
• Smoked paprika adds a subtle smoky depth but can be substituted with regular paprika if desired.
• For a vegan variation, omit the Parmesan cheese or replace it with a vegan cheese alternative.
• Use fresh parsley for garnish to add visual appeal and a hint of freshness.

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

Keywords: smashed carrots, roasted carrots, crispy carrots, easy side dish, vegetarian side, gluten free vegetables