Discover Crispy Smashed Carrots with easy ovenroasted prep for a craveworthy veggie snack thats quick flavorful and satisfying any time
Ingredients
Scale
1.5 pounds carrots, trimmed and peeled
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (or sweet paprika)
1 teaspoon garlic powder
1 teaspoon cornstarch (optional)
2 tablespoons Parmesan or nutritional yeast (optional)
Lemon zest or a squeeze of lemon (optional)
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy clean-up and crisp edges.
In a big bowl, toss the carrots with olive oil, salt, pepper, paprika, garlic powder, and cornstarch (if using) until every piece is glossy and well coated.
Spread the carrots in a single layer on the sheet. Roast 20–25 minutes, until they’re tender and edges start to brown and blister.
Carefully smash each carrot with the flat of a spatula or the bottom of a glass, aiming for about 1/2 inch (1.25 cm) thickness. Don’t worry if they break—craggy edges are the goal.
Return the sheet to the oven and roast 8–12 minutes more, until the smashed surfaces are deeply caramelized and crisp at the edges. Keep an eye on them to avoid burning.
Remove from the oven. If using, sprinkle with Parmesan or nutritional yeast, then toss with lemon zest or a quick squeeze of lemon juice. Scatter chopped parsley on top for color and a fresh finish.
Serve warm as a snack, a side, or a crunchy topping for bowls and salads.
Notes
These Crispy Smashed Carrots are a bright, easy-to-minish snack that roast to tender centers with crackly, caramelized edges. Smash them for extra surface area and a crunch that shines on veggie-forward plates.
