I love simple food that makes you smile. This Crispy Smashed Carrots with Garlic is crisp at the edges and soft inside, and it comes together fast. I often serve it with a rich main, like my crispy parmesan chicken with garlic cream sauce.
James loved these when I first made them for a Sunday supper, and he asked for them every time after. He liked the crunch and the garlic, plain and simple.
What You’ll Need
- 1 pound small carrots, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon grated parmesan cheese (optional)
- Fresh parsley, chopped, for garnish (optional)
My Trusted Kitchen Tools
I keep things small and steady. I use a heavy baking sheet, a glass to smash the carrots, a pot with a lid for boiling, and a good pair of tongs. Parchment paper makes clean up easy.
Bringing It All Together
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Boil or steam peeled carrots for 10 to 12 minutes until fork-tender.
- Drain the carrots and let them cool a bit.
- Place carrots on the baking sheet and gently flatten each with the bottom of a glass or a fork.
- Drizzle with olive oil and sprinkle garlic powder, paprika, salt, and black pepper.
- Roast for 20 to 25 minutes, turning once, until edges are crispy and golden.
- Sprinkle parmesan over carrots in the last 5 minutes if you like.
- Remove from oven and garnish with parsley.
- Serve warm as a snack or side dish.
Making It Your Own (Swaps & Ideas)
You can swap garlic powder for 1 minced garlic clove if you want fresh bite. Try smoked paprika for a deeper taste. For a veggie mix, add halved baby potatoes or parsnips before roasting. If you want a bold side, pair with my Asian broccoli with garlic sauce and crispy bacon for contrast.
How We Love to Serve It
We serve these carrots warm, right from the oven. They go well with roasted chicken, grilled fish, or my high protein crispy garlic chicken fried rice for a full meal. A squeeze of lemon brightens the dish.
A Few Tips For Success
Cook the carrots until fork-tender but not mushy so they smash well. Use even-sized carrots so they cook the same. Don’t skip the turn in the oven or one side will burn. For extra crisp, give them a little more oil.
Saving Some For Later
Cool leftovers to room temp and store in an airtight container in the fridge for up to 3 to 4 days. Reheat in a 400°F oven or in a hot skillet to bring back the crisp edges. Microwaving will warm them but can make them soft.
From My Kitchen to Yours
I hope you enjoy these Crispy Smashed Carrots with Garlic as much as my family does. They are quick, tasty, and fit any weeknight table. Let me know how you like them, and what you paired them with.
Your Questions, Answered
How long can I keep Crispy Smashed Carrots with Garlic in the fridge?
Store them in an airtight container for 3 to 4 days in the fridge.
Can I make Crispy Smashed Carrots with Garlic ahead of time?
Yes. Cook and cool them, then chill. Re-roast or reheat in a skillet before serving to restore crispiness.
Can I use large carrots for Crispy Smashed Carrots with Garlic?
You can, but cut them into smaller pieces so they cook through and smash easily. Expect a bit more cooking time.
Print
Crispy Smashed Carrots with Garlic
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and delicious side dish featuring crispy smashed carrots with a hint of garlic.
Ingredients
- 1 pound small carrots, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon grated parmesan cheese (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Boil or steam peeled carrots for 10 to 12 minutes until fork-tender.
- Drain the carrots and let them cool a bit.
- Place carrots on the baking sheet and gently flatten each with the bottom of a glass or a fork.
- Drizzle with olive oil and sprinkle garlic powder, paprika, salt, and black pepper.
- Roast for 20 to 25 minutes, turning once, until edges are crispy and golden.
- Sprinkle parmesan over carrots in the last 5 minutes if desired.
- Remove from oven and garnish with parsley.
- Serve warm as a snack or side dish.
Notes
For extra crispness, add a bit more oil and make sure to turn the carrots during roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
Keywords: smashed carrots, garlic, side dish, vegetarian, quick recipe