why make this recipe
Crispy Smashed Carrots are easy and tasty. They make plain carrots fun. You get a soft inside and a crisp outside. They fit weeknight meals and holidays. Try them with a sweet side like maple glazed carrots and Brussels sprouts for more carrot ideas.
introduction
This recipe uses simple steps and few ingredients. You boil the carrots, smash them, then roast them until crisp. The method is forgiving. You can change garlic or butter amounts to fit your taste. If you like cheese or herbs, see my note about smashed garlic parmesan carrots for a variation.
how to make Crispy Smashed Carrots
Work in small batches. Boil the carrots until soft, then cool a little so you can handle them. Smash each carrot gently so it flattens but stays in one piece. Add oil, butter, and garlic for flavor. Roast until the edges turn golden and crisp. If you want a full meal, serve with a protein like crispy air fryer chicken mozzarella wraps.
Ingredients :
carrots, butter, garlic, olive oil, salt, pepper, parsley (for garnish)
Directions :
- Preheat your oven to 425°F (220°C)., 2. Wash and peel the carrots. Place them in a pot of boiling water and cook for about 10 minutes until they are tender., 3. Drain and let them cool slightly., 4. On a baking sheet, place the cooked carrots and gently smash them with the back of a fork or the bottom of a glass., 5. Drizzle with olive oil, melted butter, minced garlic, salt, and pepper to taste., 6. Roast in the preheated oven for 20-25 minutes, or until they are golden and crispy., 7. Garnish with chopped parsley before serving.
how to serve Crispy Smashed Carrots
Serve them hot from the oven. They go well with grilled meats, fish, or a savory sandwich. For a party plate, add them next to dipping sauces. They also pair nicely with fried or roasted chicken like crispy air fryer chicken wings.
how to store Crispy Smashed Carrots
Cool leftovers to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in a hot oven or air fryer to keep them crisp.
tips to make Crispy Smashed Carrots
Use carrots of similar size so they cook evenly. Do not over-boil; they should be tender but not falling apart. Smash gently so the carrots hold together. Space them on the baking sheet so air can crisp each piece. For extra crunch, reheat in the air fryer and try a sweet finish like on crispy air fryer churro bites for a contrast on dessert plates.
Serving Ideas (if any)
- With roasted chicken and a green salad.
- As a side for a weeknight pasta.
- On a holiday plate with mashed potatoes and gravy.
Final Thoughts
This recipe makes carrots exciting with little work. It uses common ingredients and simple steps. You can add herbs or cheese to change the flavor. It is a good side for many meals and easy to make ahead.
FAQs
Q: Can I use baby carrots?
A: Yes. Cut them so they cook evenly and smash them gently.
Q: Can I skip the butter?
A: Yes. Use extra olive oil or a butter substitute for the same texture.
Q: How do I get extra crisp edges?
A: Give each carrot space on the baking sheet and roast at high heat. Finish in the air fryer if you have one.
Q: Can I prepare ahead?
A: You can boil and smash ahead, then roast just before serving to keep them crisp.
Conclusion
For another tasty twist, try a Parmesan version from this Parmesan smashed carrots recipe that adds a cheesy crust. If you want a very simple smashed carrot method, check this easy Smashed Carrots Recipe (Just 2 Ingredients) on The Kitchn for a quick take.
Crispy Smashed Carrots
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots. Place them in a pot of boiling water and cook for about 10 minutes until they are tender.
- Drain and let them cool slightly.
- On a baking sheet, place the cooked carrots and gently smash them with the back of a fork or the bottom of a glass.
- Drizzle with olive oil, melted butter, minced garlic, salt, and pepper to taste.
- Roast in the preheated oven for 20-25 minutes, or until they are golden and crispy.
- Garnish with chopped parsley before serving.