Ingredients
Scale
- 1 pound fresh carrots, peeled and trimmed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional for smoky flavor)
- Fresh herbs like parsley or thyme for garnish
- Optional embellishments: lemon zest or grated parmesan
Instructions
- Preheat oven to 400°F (200°C). Cook peeled carrots in boiling water for 10-12 minutes until fork-tender. Drain and set aside.
- Arrange cooked carrots on a parchment-lined baking sheet. Use a spatula or glass bottom to gently smash each carrot to about 1/2 inch thickness.
- Mix olive oil, salt, pepper, garlic powder, and smoked paprika in a small bowl. Brush this mixture generously over each smashed carrot.
- Roast in the oven for 20-25 minutes until edges are golden and crispy. Garnish with fresh herbs or lemon zest before serving.
Notes
- For extra crunch, broil the smashed carrots for the last 2 minutes.
- Use baby carrots for faster preparation and less smashing.
- Adjust seasonings to taste; try cumin or chili powder for variation.
- Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg