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–+ servings
Bowl of smashed carrots roasted to golden crispness, garnished with fresh dill and served over a carrot purée with seasoning.

Smashed Carrots

Crispy smashed carrots with caramelized edges, tender centers, and savory seasoning — a veggie side dish that rivals roasted potatoes. Easy enough for weeknights, impressive enough for holidays.
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Prep Time 10 minutes
Cook Time 40 minutes
Chill/Rest (optional) 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Large carrots - Peeled trimmed
  • 2–3 tbsp Olive oil - Or avocado oil
  • 1 tsp Coarse salt - To taste
  • ½ tsp Black pepper - Freshly ground
  • 1 tsp Garlic powder - Optional
  • 1–2 tsp Fresh thyme or rosemary - Chopped
  • ¼ cup Parmesan cheese - Shredded optional
  • 1 tbsp Lemon juice - Fresh squeezed
  • 1 v Honey - Optional “happy accident” drizzle
  • ½ tsp Red pepper flakes Optional heat

Equipment

  • 1 Large pot (For boiling carrots)
  • 1 Rimmed Baking Sheet (Lined with parchment for roasting)
  • 1 Fork or potato masher (For smashing carrots)
  • 1 Sharp knife (To trim carrots)
  • 1 Cutting board
  • 1 Parchment paper (Prevents sticking)

Method
 

  1. Cook whole carrots in salted boiling water until tender enough to pierce with a fork.
    Bright orange boiled carrots resting in a metal strainer after cooking, slightly glistening with steam.
  2. Press each carrot lightly with a fork or masher to flatten them without breaking apart completely.
    Even rows of golden roasted carrots with caramelized edges on a parchment-lined baking tray.
  3. Drizzle olive oil and sprinkle salt, pepper, garlic powder, and fresh herbs evenly over the carrots.
    Colorful roasted orange and yellow carrots drizzled with olive oil, seasoned with fresh herbs, coarse salt, and cracked pepper on parchment paper.
  4. Roast carrots in a hot oven until the edges are golden brown and develop a delicious crisp texture.
    Hot roasted carrots on a baking sheet, sprinkled with parmesan cheese and herbs, steam rising with lemon wedges on the side.
  5. Add parmesan cheese, a drizzle of honey, and fresh lemon juice before serving warm at the table.
    Bowl of smashed carrots roasted to golden crispness, garnished with fresh dill and served over a carrot purée with seasoning.

Nutrition

Serving: 200gCalories: 160kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 12000IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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