Description
Tender carrot rounds smashed and oven-roasted until crispy, seasoned with garlic, smoked paprika, and Parmesan for a savory, crunchy side dish.
Ingredients
1 lb carrots, peeled and cut into thick rounds
1 tbsp olive oil
2 tbsp grated Parmesan cheese
½ tsp garlic powder
¼ tsp smoked paprika
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a pot of salted water to a boil. Add carrot rounds and cook 10–12 minutes until fork-tender. Drain and let cool slightly.
- Arrange carrots on the baking sheet. Gently smash each round with the bottom of a glass or measuring cup.
- Drizzle with olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper evenly over the carrots.
- Scatter grated Parmesan over the top.
- Roast 20–25 minutes, flipping once halfway, until edges are golden and crisp.
- Garnish with chopped parsley and serve immediately.
Notes
For a dairy-free version, omit the Parmesan or use a vegan cheese.
Add a pinch of cayenne or red pepper flakes for extra heat.
Mix in dried rosemary or thyme for a herby twist.
Use a blend of mozzarella and cheddar for a richer cheesy flavor.
Grate lemon zest over the bites right after roasting for brightness.
Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 150 g)
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3.4 g
- Protein: 1.5 g
- Cholesterol: 4 mg