Short description

I’ve brought together tender steamed baby carrots, lightly smashed and baked into golden, cheesy bites of perfection—crispy on the outside, soft inside, and ideal for dunking.

Smashed Carrots: A Delicious Twist on a Classic Side Dish

Why You’ll Love This Recipe

I love how this recipe transforms simple carrots into a crave-worthy snack or side dish. The smashing gives them a satisfyingly crispy texture, and the cheesy-garlic coating turns humble carrots into something irresistible. Whether I’m serving them with burgers, as appetizers, or just eating them straight up, they’re always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb baby carrots (or cut regular carrots into 2″ pieces)
2 Tbsp olive oil
3 cloves garlic, minced (or 1 tsp garlic powder)
¾ cup freshly grated Parmesan cheese, divided
1 tsp coarse salt
1 tsp black pepper
¼ tsp smoked paprika (optional)
Fresh parsley, for garnish

directions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Steam the baby carrots until fork-tender, about 10–12 minutes, then drain and pat them dry.
In a bowl, toss the carrots with olive oil, garlic, salt, pepper, and smoked paprika until evenly coated.
Spread half of the Parmesan cheese on the prepared baking sheet. Arrange the carrots on top and gently flatten each one to about ¼-inch thickness using the bottom of a glass.
Sprinkle the remaining Parmesan cheese over the smashed carrots.
Roast in the oven for 20–25 minutes, until the edges are golden brown and the cheese is crisp.
Garnish with fresh parsley and serve hot.

Servings and timing

Makes: 4 servings
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I sometimes swap garlic powder for fresh garlic if I want something quicker.
Ranch seasoning adds a fun twist instead of the paprika.
For extra heat, I like using chili powder or cayenne.
I’ve also brushed them with pesto before adding Parmesan for a herby version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the oven or air fryer at 400°F for a few minutes to bring back the crisp. I avoid microwaving them because it softens the edges.

FAQs

How do I know when to stop steaming the carrots?

I steam them just until a fork slides in easily—usually around 10 to 12 minutes. If they get too soft, they won’t hold up when smashed.

Can I use regular carrots instead of baby carrots?

Yes, I just cut them into 2-inch chunks and halve them if they’re thick. The size should be close to baby carrots for even cooking.

Will pre-grated Parmesan work?

I prefer freshly grated Parmesan for better melting and crisping. Pre-grated versions don’t always give the same texture.

Can I make these ahead of time?

Definitely. I prep and smash them in advance, then roast them right before serving so they stay crisp.

What dips pair well with smashed carrots?

I like dipping them in ranch, tzatziki, or sour cream. Whipped feta or a creamy herb dip also work great.

Conclusion

I’m so glad I gave smashed carrots a try—they turned out crisp, flavorful, and so versatile. Whether I’m serving them as a side, a snack, or an appetizer, they never last long on the table.