Introduction

Crispy Smashed Carrots offer a delightful combination of tender, sweet centers and caramelized, crispy edges. Enhanced with garlic, smoked paprika, fresh herbs, and a honey-balsamic glaze, this recipe transforms simple carrots into an impressive side dish.

The image shows several round, golden-brown fried bites, each with a crispy, textured outer layer. The surface is sprinkled with coarse white salt and small green herb pieces, adding color contrast to the warm orange tones of the crispy coating. The bites look crunchy and are stacked closely together on a white marbled texture surface, creating a warm and inviting presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds large carrots, peeled
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, chopped
2 tablespoons honey
1 tablespoon balsamic vinegar
¼ cup fresh parsley, chopped
½ cup freshly grated Parmesan cheese
Flaky sea salt for finishing

Instructions

Step 1: Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper. Bring a large pot of salted water to a boil.
Step 2: Add the whole peeled carrots to the boiling water and cook for 12-15 minutes until fork-tender but still holding their shape.
Step 3: Drain the carrots and let them cool for about 5 minutes. Using the bottom of a glass or a fork, gently smash each carrot to flatten it slightly without breaking it apart.
Step 4: Arrange the smashed carrots on the prepared baking sheet without overlapping. Drizzle with olive oil and season with salt, pepper, minced garlic, garlic powder, and smoked paprika. Toss gently with your hands to coat evenly.
Step 5: Roast the carrots for 20-25 minutes until edges are golden and crispy and the carrots are tender and caramelized.
Step 6: While roasting, whisk together honey and balsamic vinegar in a small bowl.
Step 7: Remove the carrots from the oven and immediately drizzle with the honey-balsamic mixture. Sprinkle fresh thyme, rosemary, parsley, grated Parmesan, and flaky sea salt on top before serving.

Tips & Variations

Boil the carrots ahead of time and refrigerate; roast directly from the fridge adding a few extra minutes to cook time.
Substitute honey with maple syrup for a vegan-friendly sweetener.
Use nutritional yeast instead of Parmesan for a dairy-free, umami-rich option.
Add a pinch of red pepper flakes for heat or experiment with different herbs like sage or oregano.
Try smashing and roasting other root vegetables such as parsnips or turnips.
For a keto-friendly version, skip the honey and use a low-carb sweetener like erythritol or stevia.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. They are great cold in salads, but to reheat and restore crispiness, place them in a 400°F oven for 5-7 minutes. Avoid microwaving to keep the texture intact.

How to Serve

A close-up view of several round, golden-brown fried bites stacked closely together. Each bite has a crispy, textured crust with small browned spots and is sprinkled with coarse white salt flakes and small green herb pieces. The overall color is warm orange-gold with a crunchy, crumbly surface. The background shows more of the fried bites out of focus on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots for this recipe?

You can, but large carrots work better because they have more surface area to develop crispy edges and maintain a tender interior. Baby carrots tend to dry out and don’t crisp as well.

What if I don’t have fresh herbs?

Dried herbs can be used in a pinch. Use about one-third the amount of fresh herbs and add them before roasting rather than after. Fresh herbs are preferred for better flavor and brightness.