Smashed Parmesan Carrots

Parmesan smashed carrots in a bowl next to parsley, cheese, and a napkin.

Made with five simple ingredients, including parmesan cheese and parsley, these roasted smashed carrots are one of the best things you can make in your oven! Serve them as an appetizer or side dish for weeknight meals or Christmas, Thanksgiving, or Easter.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings 1-cup servings

Calories 323kcal

Author Lizzie Streit, MS, RDN

Equipment

Vegetable steamer basket

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

US Customary - Metric

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.

Nutrition