Crispy Smashed Garlic Carrots (Print)
Carrots roasted with parmesan, garlic, and paprika for a crisp, savory side full of golden flavor.
# Ingredients:
→ Main Ingredients
01 -
450 g carrots, peeled and cut into thick rounds
02 -
15 ml olive oil
03 -
10 g grated Parmesan cheese
04 -
2.5 g garlic powder
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1 g smoked paprika
06 -
Salt, to taste
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Black pepper, to taste
→ Garnish
08 -
Fresh parsley, chopped
# Steps:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper to prevent sticking.
02 -
Boil carrot rounds in generously salted water for 10 to 12 minutes until fork-tender. Drain and allow to cool slightly.
03 -
Arrange carrots in a single layer on the prepared baking sheet. Using the bottom of a glass or a measuring cup, gently press each round to flatten slightly.
04 -
Drizzle carrots with olive oil. Evenly sprinkle garlic powder, smoked paprika, salt, and black pepper. Top with grated Parmesan cheese.
05 -
Roast in the preheated oven for 20 to 25 minutes, flipping halfway through, until edges are golden and crispy.
06 -
Garnish with chopped fresh parsley and serve immediately while hot.
# Notes:
01 -
Baby carrots can be used for faster preparation and an appealing presentation.
02 -
To make this dish dairy-free, omit Parmesan or substitute with a plant-based alternative.
03 -
Serve alongside a dipping sauce such as garlic aioli or herbed yogurt for enhanced flavor.