Description
These Crispy and Fun Smashed Carrots are the ultimate kid-friendly vegetable side dish! Roasted to perfection, they are tender on the inside, golden and crispy on the edges, and packed with flavor. Perfect for weeknight meals or healthy snacks, these carrots are a fun way to get kids excited about eating more veggies!
Ingredients
1 ½ pounds small carrots (rainbow or orange, peeled if needed)
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
Optional:
Fresh herbs (thyme, rosemary, or parsley) for garnish
Grated Parmesan cheese
Drizzle of honey or balsamic glaze
Instructions
Boil the Carrots: Add the carrots to a large pot of salted water. Boil for 12–15 minutes or until fork-tender.
Drain and Dry: Drain the carrots and pat them dry with a towel to remove excess moisture.
Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or spray with oil.
Smash the Carrots: Place the boiled carrots on the baking sheet and gently press each one with a flat glass or masher to flatten slightly.
Season the Carrots: Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Add optional herbs or cheese for extra flavor.
Roast the Carrots: Bake for 25–30 minutes, flipping halfway, until the carrots are crispy and golden brown.
Serve: Garnish with herbs, cheese, or balsamic glaze. Serve immediately while hot and crispy.
Notes
“Baby carrots can be used instead of small carrots.”
“Make sure to dry the carrots well to achieve maximum crispiness.”
“You can pre-boil and smash the carrots ahead of time and just roast them before serving.”
“For extra flavor, try using garlic-infused or chili oil for drizzling.”
Air Fryer Option: Cook at 400°F for 10–12 minutes, flipping halfway for crispy results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasted
- Cuisine: American
