Once I Started Cooking Carrots Like This, I’ve Never Made Them Any Other Way

Smashed carrots will be your new go-to veggie side dish. Alex Lepe/TCA

A vegetable’s versatility is part of its appeal. Broccoli can be roasted simply, baked with cheese, and turned into a cozy soup, and we all know how cauliflower can turn itself into practically anything (including this shockingly good Buffalo wing stand-in). But don’t forget that carrots can also be culinary chameleons, destined for both sweet and savory recipes. You can serve them raw dipped in ranch dressing, offer them up sticky and glazed for the holidays, or stir shredded carrots into cake batter.

One of my favorite ways to serve carrots is by roasting them until tender and sweet, with edges that are deeply caramelized. If you’re always looking for the roasted carrot pieces that have the brownest edges and the crispiest bites, it’s time for you to try these Parmesan smashed carrots. Tender, steamed carrots are smashed (crash hot potato-style), sprinkled with salty Parmesan cheese, and roasted until browned and caramelized.

Why You’ll Love It

• You only need two ingredients. These smashed carrots are so good, you won’t believe that the only ingredients are carrots and Parmesan cheese (plus salt, pepper, and oil, which we consider freebies)!
• They’re everything you love about roasted carrots, but better. Smashed carrots are roasted in a hot oven to increase their natural sweetness and develop caramelized and crispy edges.

Key Ingredients in Smashed Carrots

• Carrots: You’ll need 12 ounces medium carrots for this recipe, or you can skip the prep and use pre-cut baby carrots instead.
• Parmesan cheese: Three tablespoons of grated or shredded Parmesan cheese will generously cover the smashed carrots.

Smashed Carrots

Serves 2 to 4

• 12 ounces medium carrots (about 4)
• 2 tablespoons water
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons grated or shredded Parmesan cheese (about 3/4 ounce)

Place a rimmed baking sheet in the oven, then heat the oven to 425 degrees F. Meanwhile, peel 12 ounces medium carrots and cut crosswise into 1 1/2- to 2-inch pieces. Cut in half lengthwise if less than 3/4 inch in diameter; otherwise cut in quarters lengthwise.

Place the carrots and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap, leaving a portion open to vent. Microwave on HIGH until the carrots are knife-tender, 5 to 6 minutes. Carefully uncover the bowl to release the steam.

Drain off any residual liquid. Add 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and toss to coat.

Arrange the carrots in a single layer on the hot baking sheet. Use the bottom of a glass or metal measuring cup to smash the carrots until they crack and flatten. Sprinkle evenly with 3 tablespoons grated Parmesan cheese.

Roast until the cheese is melted and browned, and the carrots are crispy, 13 to 15 minutes. Let cool for 5 minutes on the baking sheet to continue to crisp before serving.

Recipe Notes

Equipment substitutions: If you don’t have a microwave, the carrots can be steamed on the stovetop until fork-tender. Follow our step-by-step instructions for steaming vegetables.

Ingredient substitution: Baby carrots can be substituted. Extend the microwave cook time to 8 to 9 minutes.

Storage: Smashed carrots have the best texture when served immediately. Refrigerate leftovers in an airtight container for up to three days.

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