Description
Smashed carrots are a delicious and rustic side dish that combines the natural sweetness of carrots with savory, crispy edges from roasting. After boiling until tender, the carrots are lightly smashed to increase surface area, then roasted with garlic, herbs, and a touch of butter or olive oil. This method creates a crispy, caramelized exterior while keeping the inside soft and flavorful.
Ingredients
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 (for garnish, optional)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Bring a large pot of salted water to a boil. Add the peeled carrots and cook for about 10 to 12 minutes, or until they are fork-tender but not falling apart.
Drain the carrots and let them cool slightly. Place them on the prepared baking sheet, spacing them apart. Using the bottom of a glass or a potato masher, gently smash each carrot to flatten it slightly without breaking it apart.
Drizzle the smashed carrots with olive oil or melted butter. Sprinkle the minced garlic and thyme or rosemary over the top, then season with salt and pepper.
Roast in the preheated oven for 20 to 25 minutes, or until the edges are golden and crispy.
Remove from the oven and transfer to a serving dish. Garnish with fresh chopped parsley if desired. Serve warm.
Notes
This dish works best with medium to large carrots, as baby carrots may be too small to smash effectively. Feel free to add a sprinkle of Parmesan cheese before roasting for an extra savory touch. You can also adjust the herbs based on your preference—sage, dill, or oregano all pair well with carrots.