Smashed Carrots

If you’re like me, you’re always on the hunt for that one side dish that’s not only easy to whip up but also totally irresistible. Well, let me introduce you to one of my absolute favorites: smashed carrots. Think crispy edges, buttery garlic flavor, and that perfect balance between sweet and savory. Yeah, these roasted gems are as good as they sound.

Now, if you’ve ever had smashed potatoes, this is like their colorful, slightly sweeter cousin who just might steal the show. The best part? They’re made with just a handful of ingredients you probably already have in your kitchen. Whether you’re prepping a holiday meal or just trying to jazz up a regular weeknight dinner, smashed carrots deliver every single time.

I actually stumbled upon this method one weekend when I had a bunch of carrots hanging out in the fridge and no real plan. Boil, smash, roast—done. The results were so good, I ended up making them again two days later. True story.

Let’s get into it—because once you try these, there’s no going back to boring boiled carrots.

this recipe

Ingredients You’ll Need

• 1 ½ pounds of carrots, peeled

• 2 tablespoons olive oil or melted butter

• 3 garlic cloves, minced

• 1 teaspoon fresh thyme or rosemary (or ½ tsp dried)

• Salt and pepper, to taste

• Fresh parsley, chopped (optional, for garnish)

A quick note: While olive oil gives a slightly lighter flavor, melted butter makes these carrots taste extra rich and cozy. You can totally use either—or go wild and do a mix of both!

STEPS: Prepping and Boiling the Carrots

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). This high temp is the secret to getting those ultra-crispy edges that make these carrots so special. Line a baking sheet with parchment paper to keep cleanup a breeze.

Step 2: Boil Until Fork-Tender

Bring a large pot of salted water to a boil. Don’t skip the salt here—it’s your first chance to season the carrots from the inside out.

Add the peeled carrots and boil them for 10 to 12 minutes, or until they’re fork-tender. The goal is to get them soft enough to smash but not so mushy that they fall apart.

I like using medium to large carrots for this. Baby carrots tend to be too small and don’t smash quite the same way. If your carrots are really thick, feel free to cut them in half lengthwise before boiling.

Step 3: Cool Slightly & Smash

Drain the carrots and let them cool for a few minutes. You don’t want them steaming hot when you smash them—they’ll hold their shape better if they’ve cooled just a bit.

Now for the fun part: smashing! Place the carrots on your lined baking sheet, giving them plenty of space. Use the bottom of a drinking glass or a potato masher to gently press down on each one until they’re flattened slightly. You want them smashed, not shredded.

Now that we’ve prepped and smashed those sweet, tender carrots, it’s time for the magic to really happen—roasting. This is where all the flavor layers come together. The garlic gets toasty, the herbs release their fragrance, and the carrots? Oh, they turn into little golden-brown bites of heaven with irresistibly crispy edges and soft, flavorful centers.

This part is super simple but incredibly rewarding. I’ve made this recipe more times than I can count, and every time, I find myself hovering near the oven, waiting for those edges to crisp up. It’s worth every second.

Let’s dive into the next steps to get that perfect roast.

STEPS: Seasoning and Roasting

Step 4: Drizzle and Season

With your carrots spaced out on the baking sheet and gently smashed, it’s time to bring in the flavor.

Drizzle each carrot with olive oil or melted butter—whichever you prefer. Be generous, but don’t overdo it. You want just enough to coat the surface so it crisps up nicely in the oven.

Now, sprinkle the minced garlic evenly over the carrots. Follow that with a dusting of fresh thyme or rosemary (or the dried version if that’s what you’ve got). Season everything with salt and freshly ground black pepper to taste.

If I’m feeling fancy, I’ll even throw a pinch of smoked paprika on top for a little extra warmth and depth. Totally optional, but a fun twist if you like experimenting.

Step 5: Roast Until Crispy and Golden

Slide that tray into your preheated 425°F (220°C) oven and let those beauties roast for 20 to 25 minutes.

You’re looking for crispy, golden-brown edges and slightly caramelized bottoms. Keep an eye on them toward the end—you don’t want the garlic to burn. If your oven runs hot, consider turning the tray halfway through to make sure everything cooks evenly.

When they’re done, the carrots should be tender on the inside with a lovely roasted crisp on the outside. The garlic should be toasty and aromatic, not bitter.

Step 6: Garnish and Serve

Once the carrots are out of the oven, carefully transfer them to a serving dish. If you’re using fresh parsley, now’s the time to sprinkle it over the top. It adds a pop of color and a bit of fresh, herby brightness to balance the rich roasted flavors.

And there you have it—crispy smashed carrots that are rustic, satisfying, and full of flavor.

Extra Tips & Tasty Variations

Want to make this recipe your own? Here are a few easy ways to change things up:

• Add cheese: Sprinkle Parmesan over the carrots during the last 5 minutes of roasting for a crispy, cheesy crust.

• Switch the herbs: No thyme or rosemary? Try oregano, sage, or even a dash of dill. They all complement the natural sweetness of the carrots.

• Use baby carrots (carefully): If they’re all you have, you can still try this recipe, but you’ll need to be extra gentle when smashing. Baby carrots are more fragile and can fall apart easily.

• Go spicy: Add a little crushed red pepper or cayenne if you want a subtle kick of heat.

• Sweet and savory twist: Drizzle with a touch of honey before roasting for a slightly sweeter profile—perfect if you’re serving with something smoky or spicy.

And if you’re meal-prepping, these reheat beautifully in the oven or air fryer. Just give them a few minutes at a high temp to bring back that signature crisp.