Crispy Smashed Carrots
Crispy smashed carrots offer a delightful twist on traditional vegetable dishes, combining crispy textures with a sweet, earthy flavor, making them an excellent side dish for any meal.
Ingredients
Main ingredients
- 1 pound baby carrots or whole carrots, peeled and cut into uniform pieces
- 2 tablespoons olive oil High-quality olive oil enhances flavor.
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Fresh herbs for garnish (like parsley or dill) Adds freshness and color.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- If using whole carrots, boil them in salted water for about 10-15 minutes until tender but not mushy. Drain and let them cool slightly.
- If using baby carrots, place them in a pot with salted water. Boil for about 6-8 minutes or until they are fork-tender. Drain and allow them to cool slightly.
Smashed Carrots
- Spread the carrots out on the prepared baking sheet in a single layer, allowing space between each piece.
- Use a potato masher or fork to gently press down on each carrot until it flattens but still holds its shape.
- Drizzle olive oil over the smashed carrots, then sprinkle salt, black pepper, garlic powder, and smoked paprika. Toss them lightly to ensure even coating.
- Bake in the preheated oven for about 20-25 minutes or until the edges begin to crisp up and turn golden brown.
- For extra crispiness, you can broil them for 2-3 minutes at the end. Keep a close eye to prevent burning.
- Remove from the oven and let them cool for a minute. Garnish with fresh herbs before serving.
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Notes
Storage: Allow to cool completely before transferring to an airtight container. Store in the fridge for up to three days. Reheat in the oven for best texture.