A vegetable’s versatility is part of its appeal. Broccoli can be roasted simply, baked with cheese, and turned into a cozy soup, and we all know how cauliflower can turn itself into practically anything (including this shockingly good Buffalo wing stand-in). But don’t forget that carrots can also be culinary chameleons, destined for both sweet and savory recipes. You can serve them raw dipped in ranch dressing, offer them up sticky and glazed for the holidays, or stir shredded carrots into cake batter.
One of my favorite ways to serve carrots is by roasting them until tender and sweet, with edges that are deeply caramelized. If you’re always looking for the roasted carrot pieces that have the brownest edges and the crispiest bites, it’s time for you to try these Parmesan smashed carrots. Tender, steamed carrots are smashed (crash hot potato-style), sprinkled with salty Parmesan cheese, and roasted until browned and caramelized.
Why You’ll Love It
- You only need two ingredients. These smashed carrots are so good, you won’t believe that the only ingredients are carrots and Parmesan cheese (plus salt, pepper, and oil, which we consider freebies)!
- They’re everything you love about roasted carrots, but better. Smashed carrots are roasted in a hot oven to increase their natural sweetness and develop caramelized and crispy edges.
Key Ingredients in Smashed Carrots
- Carrots: You’ll need 12 ounces medium carrots for this recipe, or you can skip the prep and use pre-cut baby carrots instead.
- Parmesan cheese: Three tablespoons of grated or shredded Parmesan cheese will generously cover the smashed carrots.
Smashed Carrots
Serves 2 to 4- 12 ounces medium carrots (about 4)
- 2 tablespoons water
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons grated or shredded Parmesan cheese (about 3/4 ounce)
