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This squashed baby carrot dish turns ordinary carrots into crunchy, cheese-topped snacks that'll make you forget about traditional fries. The mix of garlic, smoky paprika, and parmesan delivers knockout taste, while each bite gives you that perfect crunch-to-tender balance.
I came up with this when I needed to use a ton of baby carrots sitting in my fridge. What began as just trying to avoid another boring steamed veggie night has become the side dish my family keeps asking for over and over.
Ingredients
- Baby carrots: They're ideally sized for squashing flat. Go for ones that are bright orange and firm.
- Olive oil: This helps get that nice crunch outside. Extra virgin brings the most flavor.
- Garlic: Brings wonderful aroma to the dish. Fresh cloves beat pre-minced any day.
- Coarse salt: Pulls out all the tastes. Kosher salt is your best friend here.
- Black pepper: Adds a bit of warmth. Grab the grinder for best results.
- Smoked paprika: Gives that hint of smokiness. Try to find Spanish kinds for best flavor.
- Parmesan cheese: Makes that amazing crunchy layer. Skip the pre-grated stuff and grate it yourself.
- Fresh parsley: Adds color and freshness at the end. Flat leaf gives more punch than curly.
Step-by-Step Instructions
- Heat Up and Get Ready:
- Turn your oven to 425°F and put parchment on your baking sheet. Scatter half your freshly grated parmesan right on the parchment. This makes a crunchy cheese base that'll stick to your carrots.
- Soften the Carrots:
- Put your baby carrots in a bowl that's safe for the microwave and add water to cover. Microwave them 10-12 minutes until they're soft enough to flatten but still keeping their shape. Don't skip drying them well after draining - wet carrots won't get crispy.
- Add Your Flavors:
- In a bowl, coat your drained carrots with olive oil. Then toss in your minced garlic, salt, pepper, and smoked paprika. Make sure every carrot gets coated with this tasty mix. The oil helps everything stick and helps browning.
- Flatten Them Out:
- Put your seasoned carrots onto the parmesan-lined baking sheet, leaving some room between them. Take a drinking glass with a flat bottom and push down on each carrot until it's about 1/4 inch thick. They should spread out but stay in one piece.
- Top with Cheese and Bake:
- Sprinkle the rest of your parmesan over the flattened carrots. Stick the baking sheet in your hot oven and bake about 20 minutes. You want the edges to turn golden and crispy while the cheese melts into a tasty crust.
- Finish and Eat:
- Take them out when they're golden and crunchy. Toss some fresh parsley on top for color and freshness. Serve them right away with your favorite dip to enjoy them at their crispiest.
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The smoked paprika really makes this dish special. I found this out by accident when I grabbed the wrong jar instead of regular paprika years ago. That lucky mistake turned these carrots from just okay to amazing, and now my daughter always asks for the carrots with that smoky taste.
Make Ahead Options
You can get a head start on these squashed carrots to save time later. Steam your carrots and keep them in the fridge for up to two days. When you're ready to eat, just season, flatten, and bake them as usual. You might need to add a couple extra minutes to the cooking time if the carrots are cold from the fridge. This works great for busy nights or holiday meals when you're short on time and oven space.
Dipping Sauce Suggestions
These squashed carrots taste great on their own, but adding a good dip takes them to another level. Besides tzatziki, ranch, or sour cream, you might want to try spicy sriracha mayo, honey mustard, or garlic aioli. If you want something healthier, mix Greek yogurt with some fresh herbs. My family loves having several dips to choose from, which makes dinner more fun and lets everyone find what they like best.
Vegetable Variations
You can squash other veggies using this same method too. Baby potatoes, Brussels sprouts, or thick sweet potato slices all work great. Each veggie brings its own unique texture and taste. For Brussels sprouts, cut the initial steaming time down to 5-7 minutes. Sweet potatoes should be cut into 1/2 inch rounds before steaming 8-10 minutes. The same seasonings work well with different veggies, but feel free to switch things up - try rosemary with potatoes or thyme with Brussels sprouts.
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Common Recipe Questions
- → How do you make smashed carrots crispy?
For extra crispy smashed carrots, cook them at high heat (425°F) after you've flattened them and sprinkled on the cheese. This makes the edges super crunchy while the cheese turns into a golden topping.
- → Can I use regular carrots instead of baby carrots?
You can totally use regular carrots! Just chop them into smaller pieces so they'll cook all the way through before you smash and roast them.
- → What dipping sauces pair well with smashed carrots?
Tzatziki, ranch dressing, or a dollop of sour cream go really well with the cheesy and spicy flavor of these smashed carrots.
- → Can I make smashed carrots ahead of time?
You can steam and flavor the carrots a day before. When you want to eat them, just flatten and bake them fresh to get that nice crunchy texture.
- → Is it necessary to use parchment paper?
Parchment paper stops the cheese from sticking to your baking sheet and makes cleanup way easier when you're cooking these smashed carrots.