Smashed Carrots Irresistible Easy
These smashed carrots offer a delightful twist on a classic vegetable side dish. Tender carrots are boiled, smashed, and then roasted with herbs and garlic for a crispy, caramelized, and flavor-packed experience that's both easy to make and incredibly satisfying.
Equipment
- Large pot
- Colander
- Baking Sheet
- Parchment paper
- Small bowl
- Whisk
- Potato masher or glass bottom or large fork
Ingredients
- 1.5 lbs carrots, medium-sized, peeled and cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon maple syrup or honey optional
- Fresh parsley, chopped optional garnish
Instructions
- Peel the carrots and cut them into roughly 2-inch pieces.
- Place the carrot pieces in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat. Reduce the heat slightly and simmer for about 10-15 minutes, or until they are fork-tender but not mushy.
- Drain the carrots thoroughly in a colander. Let them cool slightly.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place the slightly cooled carrots on the prepared baking sheet. Use the bottom of a glass, a potato masher, or even a large fork to gently smash each carrot piece to about half their original thickness.
- In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, salt, and pepper. If you're using maple syrup or honey, add it to the mixture as well.
- Drizzle the olive oil mixture evenly over the smashed carrots, making sure they are all well coated.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the carrots are tender, slightly browned, and the edges are crispy.
- Remove the smashed carrots from the oven and garnish with fresh parsley, if desired.
- Serve immediately and enjoy.
Notes
For perfectly smashed carrots, boil them until fork-tender but not mushy. Experiment with different herbs and spices like smoked paprika or cumin. Maple syrup or honey enhances the sweetness and caramelization. Smashed carrots can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.