Bold Smashed Carrots Parmesan Garlic

As seen in Perfect Companions for Any Meal.

Start by boiling your carrots just until they’re soft, then squish them flat for more crispy spots. Coat them with olive oil, shake on garlic powder, smoked paprika, salt, and pepper for lots of taste. Shred Parmesan all over so the tops turn golden and delicious as the carrots roast in a hot oven. When they’re done, sprinkle with parsley for a splash of green and freshness. It’s a standout side that goes with just about anything, thanks to the crunchy edges and cozy flavors.

Barbara Chef
Created By Sasha
Last updated on Sat, 02 Aug 2025 02:18:40 GMT
Crispy golden carrots topped with parsley on a plate. Save Pin
Crispy golden carrots topped with parsley on a plate. | foodthingle.com

Carrots get totally leveled up here—crispy, cheesy, crazy good. Roasting turns them sweet and a quick flattening gets you extra golden corners. Great for hectic evenings or when you wanna wow guests without working hard.

Made a tray for family one weekday night and we gobbled every last one right at the counter. Now, whenever there are carrots hanging out in my fridge, this is my move.

Tasty Ingredients

  • Carrots: Pick the brightest and firmest ones—they’re the sweetest
  • Olive oil: Makes them crisp and holds the seasoning extra virgin’s best if you have it
  • Parmesan cheese: Melted nutty flavor goes big shred it fresh for top tier results
  • Garlic powder: Gives cozy depth and rounds out all the flavors
  • Smoked paprika: Think smoky and a gentle heat—try to find one that smells strong
  • Salt and black pepper: Pulls out the best from everything—sea salt if you can
  • Chopped parsley for garnish: Brings some green and freshness flat leaf is my top pick

Simple Step Guide

Finish Up and Serve:
Scatter fresh parsley on them while hot and dig in while the outsides are crisp and the inside’s soft
Roast For Crunch:
Scoot the tray into the oven and roast twenty to twenty five minutes give every piece a flip in the middle look for deeply golden and cheesy
Season and Cheese Up:
Coat carrots with oil toss on garlic powder smoked paprika plus salt and pepper finish off with a good shake of Parmesan
Squash The Carrots:
Set rounds on lined baking tray. Press each softly with a glass till it’s about half an inch thick—more edges means extra crunch
Boil Up The Carrots:
Drop chopped carrots into salted water for about ten to twelve minutes you want tender but still in one piece drain and let cool down a sec
Prep Your Carrots:
Peel and slice into thick pieces this shape gives them staying power while boiling and roasting
A plate loaded with cheesy carrots and fresh herbs. Save Pin
A plate loaded with cheesy carrots and fresh herbs. | foodthingle.com

Favorite memory: my niece took over smashing duty and proudly squished every carrot herself. Cooking like this makes family time even sweeter.

How To Store Leftovers

Let any extras cool fully and pop them in a sealed container in the fridge three days tops. For crispy edges again, reheat on a baking pan or toss right into a skillet. Skip the microwave if you want that crunch to survive.

Swap Suggestions

Grab baby carrots if you want to skip chopping. No Parmesan kicking around? Pecorino or nutritional yeast brings a salty punch minus the dairy. Want some heat? Chili powder or a dash of red pepper flakes works great instead of smoked paprika.

A pile of crispy carrot bites with sea salt sprinkled on top. Save Pin
A pile of crispy carrot bites with sea salt sprinkled on top. | foodthingle.com

Serving Ideas

Stacks up next to roast chicken, grilled tofu, or even tossed on a quinoa salad. Go fancier with a yogurt dip or scoop onto a grain bowl with greens and chickpeas.

Fun Background

Baking carrots till toasty is an old-school kitchen hack that makes them sweet and golden. Knocking them flat is inspired by those viral smashed potatoes, so you get more crispy pieces to munch.

Common Recipe Questions

→ How can I get those crunchy edges on smashed carrots?

After boiling, dry your carrots well, drizzle on olive oil, and roast them nice and hot so they crisp up and turn golden.

→ Is there a good swap for Parmesan cheese?

Definitely. Try Asiago or Pecorino Romano if you want that salty, melty vibe. They both work great.

→ Do I really need to peel the carrots?

Peeled carrots feel smoother, but scrubbing them well is fine if you like a more rustic style on your plate.

→ What other herbs taste good sprinkled on top?

Parsley keeps things fresh and bright, but you could use chives or even dill for extra flavor that matches well with the cheese.

→ Can I prep these ahead of time?

Yup! Get the carrots boiled and smashed early. Just bake and top them right before eating so they stay crisp.

→ What’s good to eat with these carrots?

They go great next to grilled steak, roast chicken, or even a hearty grain bowl.

Parmesan Garlic Carrots

Golden carrots with loads of garlic and Parmesan, sparked up by parsley and a hint of smoked paprika.

Preparation Time
15 Minutes
Cooking Time
25 Minutes
Overall Time
40 Minutes
Created By: Sasha

Recipe Type: Side Dishes

Skill Level: Simple

Regional Style: American

Output: 4 Number of Servings (Feeds 4 as a side)

Special Diets: Meat-Free, No Gluten

What You'll Need

→ Main Ingredients

01 2 tablespoons Parmesan, finely grated
02 A pound of carrots, peeled and thickly sliced
03 Dash of black pepper and salt as you like
04 1 tablespoon olive oil
05 1/4 teaspoon of smoky paprika
06 1/2 teaspoon garlic powder

→ Garnish

07 Chopped parsley for topping

Steps to Follow

Step 01

Throw on some parsley and dig in while they’re still crispy and hot.

Step 02

Slide your tray into the oven for about 20 to 25 minutes. Flip the carrots over halfway so they get brown and crunchy on all sides.

Step 03

Pour the olive oil on those flattened carrots. Sprinkle on garlic powder, smoked paprika, salt, and black pepper. Add a generous shake of that grated Parmesan over the top.

Step 04

Spread the carrots out on your lined tray, then lightly press them down with the flat bottom of a glass or measuring cup.

Step 05

Toss carrot pieces in boiling salted water for about 10–12 minutes until they’re soft but not mushy. Drain and wait a minute for them to cool off.

Step 06

Fire up your oven to 425°F (220°C), and put parchment on a baking tray.

Additional Tips

  1. If you want crispier carrots, press gently so they don’t fall apart.

Essential Tools

  • Baking tray
  • Parchment sheet
  • Big pot
  • Flat-bottom glass or measuring cup
  • Strainer

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy from Parmesan cheese

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 120
  • Fat Content: 6 g
  • Carbohydrates: 13 g
  • Protein: 2 g