Description
Make crispy smashed carrot bites by boiling carrots until tender, smashing them lightly, seasoning them well, and roasting them in the oven until the edges are crisp. This recipe works as a simple snack or a flavorful side dish.
Ingredients
Scale
- 2 lbs carrots, peeled and trimmed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place the trimmed carrots in a large pot and cover them with water. Bring the water to a boil and cook the carrots until they are fork-tender, about 15 to 20 minutes. Drain the carrots completely.
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with parchment paper.
- Place the cooked carrots on the prepared baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each carrot until it is slightly flattened or ‘smashed.’ Do not mash them completely flat.
- In a small bowl, mix the olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
- Brush or drizzle the oil mixture evenly over the smashed carrots, making sure to coat the tops and sides.
- Roast the carrots for 20 to 25 minutes. Flip them carefully, then roast for another 10 to 15 minutes, or until the edges are deeply golden brown and crispy.
- Remove from the oven and sprinkle with fresh parsley before serving immediately.
Notes
- For extra crispiness, ensure the carrots are very dry after boiling before you add the oil. Pat them with paper towels if necessary.
- If you prefer a sharper flavor, substitute half of the olive oil with melted butter.
- You can substitute fresh rosemary for thyme if you prefer a different herb profile.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
- Cholesterol: 0