Name: Crispy Smashed Carrots with Parmesan and Smoked Paprika Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb carrots, peeled and cut into thick rounds; 1 tbsp olive oil; 2 tbsp grated Parmesan cheese; 1/2 tsp garlic powder; 1/4 tsp smoked paprika; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

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Introduction

Smashed carrots are a delightful way to turn simple vegetables into a flavorful and crispy side dish. By boiling, smashing, and roasting, these carrots develop a perfect balance of tender centers and caramelized edges. Enhanced with garlic, smoked paprika, and Parmesan, they make a delicious addition to any meal.

The image shows several golden-brown, crispy fried nuggets close together. Each nugget has a rough, crumbly texture with little dark brown spots from frying, and they are sprinkled with small white flakes of salt and bits of chopped green herbs all over. The nuggets have an irregular rectangular shape with slightly uneven edges, highlighting their crunchy coating. The background is blurred but consistent with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb carrots, peeled and cut into thick rounds
1 tbsp olive oil
2 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Boil the carrot rounds in salted water for 10–12 minutes until they are fork-tender. Drain and allow them to cool slightly.
Step 3: Place the carrots on the prepared baking sheet and gently flatten each piece using the bottom of a glass or measuring cup until about half their original thickness.
Step 4: Drizzle the smashed carrots with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and pepper.
Step 5: Top the carrots with grated Parmesan cheese.
Step 6: Roast in the oven for 20–25 minutes, flipping the carrots halfway through, until they are golden brown and crispy around the edges.
Step 7: Garnish with chopped fresh parsley and serve hot for the best texture.

Tips & Variations

Use a flat-bottomed glass or measuring cup for even smashing and uniform cooking.
To make this dish vegan, substitute Parmesan with nutritional yeast or a plant-based cheese alternative.
For extra flavor, add a squeeze of lemon juice or a drizzle of balsamic glaze before serving.
Be careful not to overboil the carrots—they should be tender but still firm enough to smash.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes to help restore their crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

Close-up view of golden-brown rectangular pieces with a crispy texture, lightly browned at the edges with small darker spots. Each piece is coated in a crunchy breading, topped with coarse salt flakes and small green herb pieces scattered on and around them. The pieces are stacked closely together, showing a crunchy and crunchy outer layer. The background has a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots for this recipe?

Yes, baby carrots can be used, but they may cook faster and have a different texture. Adjust boiling time accordingly and be gentle when smashing to avoid breaking them too much.

What if I don’t have smoked paprika?

If smoked paprika isn’t available, regular paprika or a small pinch of cayenne pepper can be used as a substitute. The flavor will be slightly different but still delicious.