Roasted carrots get a makeover in this parmesan smashed carrots recipe, made with five simple ingredients! Coated in olive oil, seasoned with fresh parsley, and sprinkled with cheese, these carrots develop a crispy crust after baking in the oven. They’re easy yet flavorful, pretty, and great for everything from weeknight dinners to party appetizers!
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Lizzie’s Notes
Carrots…but make them cheesy! As someone with Italian heritage, I’m a firm believer that a sprinkle of parmesan cheese makes everything a little better. That’s the mentality I had when experimenting with these delicious smashed carrots, and the results did not disappoint!
This fun side dish is another one of my twists on the smashed vegetable trend. The carrots are steamed, smashed, seasoned, and roasted, yielding a near-perfect veggie that has a crispy crust and tender inside.
You can enjoy this recipe with whatever you have planned for dinner or whip them up for your Thanksgiving or Christmas spread. Need another idea? Serve them with ranch yogurt dip as an after-school snack or party appetizer and watch them disappear. The opportunities are endless!
Ingredients and Substitutions
- Carrots: You’ll need about a pound of carrots, either regular ones or baby ones. If you are using baby carrots, look for thick ones that are about 1.5 to 2 inches long and an inch wide. Thick regular carrots that are about the same size all the way through are also preferred, since you don’t want some of the pieces to be too thin and overcook as a result.
- Extra virgin olive oil: Use avocado oil if that’s what you prefer.
- Parsley: Fresh parsley adds a little somethin’ extra to smashed carrots. Substitute another fresh herb, such as thyme, rosemary, or even oregano, but keep in mind that each one carries a unique flavor. You can use dried parsley (about 1 teaspoon) if you don’t have fresh.
- Parmesan cheese: I usually grate my own from a block of Parmigianno Reggiano, using a hand or box grater. Pre-shredded parmesan cheese also works very well. If you only have store-bought grated parmesan cheese (like the kind you use on pasta), decrease the amount you use since it will be more concentrated.
Instructions
The full recipe card for smashed carrots is at the bottom of the post. Scroll down to see it. Here’s a preview of the steps with photos to guide you.
Prepare the carrots. Trim and peel them, then cut each one into pieces about two inches long and an inch wide.
Steam the carrots until fork-tender, about 10 to 15 minutes.
Transfer the carrots to a baking sheet spread with a thin layer of olive oil. Smash each one with the bottom of a glass. Brush with olive oil, salt, and parsley, and sprinkle with parmesan.
Bake for 20 to 25 minutes at 425 degrees F/218 degrees C until browned and crispy on the outside.
Equipment and Steaming Tips
I recommend steaming instead of boiling the carrots when making smashed carrots. Boiled carrots may get waterlogged and hold onto extra liquid that then prevents them from getting crispy while roasting. Steaming, on the other hand, does not involve submerging the carrots in water. My preferred steamer is the Oxo Good Grips Stainless Steel Steamer.
If you don’t have a steamer basket, place a fine mesh strainer or metal colander in the pot. You can also follow my instructions for making Microwave Carrots if you don’t have the right tools for steaming. If boiling is the only option, keep the cook time to 3 to 5 minutes. Drain well and pat dry before smashing.
Storage and Reheating
Keep leftover smashed carrots in an airtight container in the refrigerator for up to 3 to 4 days. They will lose some of their crispiness over time, but you can restore it by using a skillet or the oven for reheating. Add the carrots to a skillet with a little oil and cook over medium heat for a few minutes on each side. To reheat in the oven, preheat it to 400 degrees F/204 degrees C, place the carrots on a baking sheet, and cook for 5 to 10 minutes until warm.
Serving
Enjoy this recipe as a side dish for a weeknight meal, Thanksgiving turkey, Christmas roast, or Easter ham! You can also serve the carrots as an appetizer or snack with a dipping sauce, such as my Cucumber Yogurt Sauce, ranch yogurt dip, or even hummus.
More Smashed Vegetable Recipes
Love these smashed carrots? Check out these other recipes while you’re here:
📖 Recipe
Smashed Parmesan Carrots
Equipment
Ingredients
- 1 pound carrots - about 4 large
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh parsley
- ⅛ teaspoon salt
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 425℉/218℃. Brush a large baking sheet with a thin layer of olive oil.
- Prepare the carrots by trimming and peeling them. Slice them in half lengthwise Then, cut them into pieces about 2 inches long and about ¾ to 1 inch wide. Width will vary slightly. If you can, look for thick carrots that are about the same size all the way down. Don't worry if you can't find them though. The pieces from the bottom of the carrots that are skinnier then those from the top will just get a little crispier in the oven!
- Fill a large pot with a couple inches of water and bring to a boil over high heat. Place a vegetable steamer basket or fine mesh strainer in the pot and add the carrot pieces. Cover and steam for 10 to 15 minutes until the carrots can be easily pierced through with a fork but are not mushy. Remove the basket from the pot.
- Transfer the carrots to the lightly oiled baking sheet and spread them out in a single layer. Use the bottom of a drinking glass or glass jar to smash each one until flattened. The carrots may slightly break apart, and/or a small piece may get stuck to the bottom of the glass. This is OK, as long as you can gently put the carrot back together by returning the piece to where it was. Carrots do not "smash" as well as vegetables like broccoli and cauliflower.
- In a small bowl, whisk together the rest of the olive oil, parsley, and salt. Brush each flattened carrot with this mixture. Sprinkle the parmesan cheese on top of the carrots.
- Transfer the carrots to the center rack of the preheated oven. Roast for 20 to 25 minutes until lightly browned and crispy on the outside. Enjoy warm!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Regular vs. baby carrots: You can use baby carrots to cut back on prep time, but you will need thick baby carrots that are about 1.5 to 2 inches long and about an inch in width. Skinny baby carrots will not work well.
- Doubling the recipe: A pound of carrots does not yield that many servings, so I recommend doubling the recipe and using two baking sheets if you’re cooking for a large crowd.
- Steaming vs. boiling: If you don’t have a steamer or mesh strainer, you can boil the carrots in a pot or skillet with water. Keep the boiling time to 3 to 5 minutes to prevent them from getting too waterlogged so that they still get crispy in the oven. If they aren’t fork-tender after 5 minutes, cook them for a little while longer until they are able to be smashed/flattened.
- Lining the baking sheet: Some people prefer to put parchment paper on the baking sheet for easy clean up, but I find that the carrots get crispiest if they are placed directly on the pan. That’s why I recommend brushing the pan with a thin layer of oil first so that it prevents any sticking that makes cleaning difficult.
- Storage and reheating: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days. Reheat in a skillet with a little oil for a few minutes on each side over medium heat. Or reheat in the oven on a baking sheet at 400 degrees F/204 degrees C for about 5 to 10 minutes until warm.
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