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Golden brown crispy smashed carrots with caramelized edges garnished with fresh herbs on white serving plate

Crispy Smashed Carrots

Vibrant carrots transformed into crispy, golden perfection with tender centers and caramelized edges
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots peeled and trimmed to uniform length, 1-2 inches diameter
  • 3 tablespoons olive oil divided, extra virgin preferred
  • 1 teaspoon salt for boiling water
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder fresh preferred
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried
  • 1 tablespoon fresh rosemary chopped, optional
  • 1/2 teaspoon flaky sea salt for finishing

Equipment

  • Large pot
  • Large baking sheet
  • Parchment paper
  • Potato masher or drinking glass

Method
 

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Place carrots in a large pot with enough salted water to cover by 2 inches.
  2. Bring water to a rolling boil and cook carrots for 12-18 minutes (depending on thickness) until they can be easily pierced with a fork but still hold their shape when lifted.
  3. Drain carrots thoroughly and let cool for 3-4 minutes until comfortable to handle. Place on prepared baking sheet with 2 inches space between each carrot.
  4. Using bottom of a drinking glass or potato masher, gently press down on each carrot until about ½ inch thick. Work slowly to avoid breaking completely.
  5. Drizzle smashed carrots with 2 tablespoons olive oil, coating all crevices. Season evenly with salt, pepper, and garlic powder. Sprinkle fresh herbs over top.
  6. Roast for 22-28 minutes until edges are golden brown and crispy. For extra crispiness, broil for 45-60 seconds, watching constantly to prevent burning.

Notes

Choose carrots 1-2 inches in diameter for best results. Can boil carrots up to 4 hours ahead and refrigerate before smashing and roasting. Store leftovers in refrigerator for up to 3 days and reheat in oven at 350°F for 8-12 minutes.