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Crispy Smashed Carrots Recipe

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★★★★★

4.6 from 613 reviews

Crispy Smashed Carrots are tender boiled carrots smashed slightly and roasted to golden, caramelized perfection with a smoky-spiced olive oil coating, finished with a sweet and tangy honey-balsamic glaze, fresh herbs, and Parmesan cheese for a delightful balance of sweet, savory, and smoky flavors with a crispy texture.

Ingredients

Scale

Carrots and Seasonings

  • 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

Glaze and Garnish

  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • ¼ cup fresh parsley, chopped
  • ½ cup freshly grated Parmesan cheese
  • Flaky sea salt for finishing

Instructions

  1. Preheat and Prepare: 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.
  2. Boil the Carrots: Add the peeled whole carrots to the boiling water and cook for 12-15 minutes until they are fork-tender but still hold their shape, ensuring they don’t become mushy.
  3. Drain and Cool: Drain the carrots and let them cool for about 5 minutes so they can be safely handled.
  4. Smash the Carrots: Using the bottom of a glass or a fork, gently smash each carrot to flatten slightly. Aim to crack them open without breaking them apart completely, creating irregular surfaces for roasting.
  5. Season the Carrots: Arrange the smashed carrots in a single layer on the prepared baking sheet without overlapping. Drizzle with olive oil, then season evenly with kosher salt, black pepper, minced garlic, garlic powder, and smoked paprika. Toss gently with your hands to coat every piece.
  6. Roast: Roast in the preheated oven for 20-25 minutes, until the edges develop a golden-brown, crispy caramelization and the carrots are tender.
  7. Make the Glaze: While roasting, whisk together honey and balsamic vinegar in a small bowl to create a sweet and tangy glaze.
  8. Finish and Serve: Once the carrots are out of the oven, immediately drizzle them with the honey-balsamic glaze. Sprinkle fresh thyme, rosemary, chopped parsley, grated Parmesan cheese, and a pinch of flaky sea salt over the top. Serve warm.

Notes

  • Do not over-smash the carrots to avoid them falling apart.
  • Fresh herbs provide better flavor; use dried herbs at 1/3 the amount if necessary, added before roasting.
  • To reheat, warm in a 400°F oven for 5-7 minutes to restore crispness; avoid microwaving to maintain texture.
  • For a dairy-free option, substitute Parmesan with nutritional yeast (about 3 tablespoons).
  • Honey can be replaced with maple syrup to make it vegan friendly.
  • Boil carrots up to a day ahead and store in the fridge; roast directly from the fridge with 2-3 extra minutes cooking time.
  • If edges brown too quickly without carrots being tender, cover loosely with foil and reduce oven temperature to 400°F.
  • To increase crispiness, move the tray to the top oven rack for the last 5 minutes of roasting.

Keywords: crispy smashed carrots, roasted carrots, honey balsamic carrots, smoked paprika carrots, easy vegetable side dish, gluten free side

Find it online: https://cookwithlea.com/crispy-smashed-carrots-recipe/