Description
Crispy Smashed Carrots are a fun and delicious twist on a classic vegetable side dish, featuring crispy edges and tender centers, enhanced with garlic and fresh parsley.
Ingredients
Scale
- 1 pound baby carrots
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Place the baby carrots in a large pot of salted water and bring to a boil. Cook for about 10-15 minutes until tender but not mushy.
- Drain the carrots and let them cool slightly.
- On a baking sheet, spread the carrots out evenly and use a fork or the bottom of a glass to gently smash each carrot.
- Drizzle the smashed carrots with olive oil and melted butter, then sprinkle with minced garlic, salt, and pepper.
- Roast in the preheated oven for 20-25 minutes, until the edges are crispy and golden brown.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven for a few minutes to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg