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Ultra Crispy Smashed Carrots with Garlic and Parmesan

chef Laya
Transform everyday carrots into a crispy, caramelized side dish. Boiled until tender, flattened, and roasted over a bed of freshly grated parmesan, garlic, and herbs, these smashed carrots develop irresistible lacy cheese edges and deep roasted sweetness.
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Prepr Time 10 minutes
Cooking Time 35 minutes
ToTal Time 45 minutes
Type of plate Side Dish
kitchen American
Serving 4

Ingredients
  

  • 1.5 lbs 700g whole fresh carrots (medium-sized, washed and peeled or scrubbed)
  • 1 tsp salt for boiling water
  • 3 tbsp extra virgin olive oil
  • 1 cup 90g freshly grated Parmesan cheese (Parmigiano-Reggiano)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried Italian herbs or thyme
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh parsley or chives chopped (for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  • Bring a large pot of salted water to a rolling boil. Add whole carrots and boil for 15 to 18 minutes, or until easily pierced with a fork but not falling apart.
  • Drain carrots in a colander and let them sit for 3 to 4 minutes to steam-dry.
  • In a small bowl, whisk together olive oil, garlic powder, smoked paprika, dried herbs, fine salt, and black pepper.
  • Scatter 1/2 cup of the grated parmesan cheese across the parchment-lined baking sheet in small mounds or an even thin layer where the carrots will sit.
  • Place boiled carrots on the baking sheet over the parmesan layer, leaving at least 2 inches of space between each carrot.
  • Use the flat bottom of a drinking glass, mason jar, or measuring cup (greased with a little oil) to press down firmly on each carrot, smashing it flat to about 1/3-inch thickness.
  • Brush the tops of the smashed carrots generously with the prepared garlic herb oil mixture. Sprinkle the remaining 1/2 cup of parmesan cheese evenly over the tops.
  • Roast in the oven for 20 to 25 minutes, until the bottom cheese layer is deeply golden brown, crispy, and lacy, and the carrot tops are caramelized.
  • Remove from the oven and let rest on the baking sheet for 3 minutes (this allows the melted parmesan crust to firm up and crisp). Garnish with fresh herbs and serve warm.