Crispy Smashed Carrots
These Crispy Smashed Carrots are tender on the inside, crispy on the outside, and bursting with natural sweetness and savory Mediterranean flavors.
Boiled just enough to soften, then smashed and roasted with olive oil, garlic, herbs, and a touch of paprika, they make a perfect side dish for weeknight dinners, festive meals, or healthy snacks.
Finish them with fresh parsley, a squeeze of lemon, or a sprinkle of Parmesan for a beautiful, flavorful presentation.
Prep Time: 10 minutes
Boiling Time: 10–12 minutes
Roasting Time: 20–25 minutes
Total Time: 40–45 minutes
Serves: 2–3
Ingredients
500 g (about 1 lb) medium carrots, peeled
2 tbsp olive oil
2 cloves garlic, minced
½ tsp smoked paprika
½ tsp ground cumin
Salt & black pepper, to taste
Optional garnishes:
2 tbsp fresh parsley, chopped
1–2 tsp lemon juice
Grated Parmesan or crumbled feta
Instructions
Step 1 — Boil the Carrots
Bring a pot of salted water to a boil.
Add peeled carrots and boil for 10–12 minutes, until just tender (not mushy).
Drain and let cool slightly.
Step 2 — Smash the Carrots
Place carrots on a baking sheet lined with parchment paper.
Using a potato masher, fork, or bottom of a glass, gently smash each carrot so it flattens slightly while keeping the shape intact.
Step 3 — Season
In a small bowl, mix olive oil, garlic, paprika, cumin (optional), salt, and pepper.
Brush or drizzle the mixture over the smashed carrots, ensuring they are coated evenly.
Step 4 — Roast
Preheat oven to 200°C (400°F).
Roast the carrots for 20–25 minutes, flipping halfway, until crispy and golden at the edges.
Step 5 — Garnish and Serve
Remove from oven and sprinkle with fresh parsley.
Drizzle with lemon juice for brightness.
Optional: sprinkle Parmesan or feta for extra flavor.
Serve warm as a side dish with Mediterranean mains, roasted chicken, or fish.
Notes & Tips
Boil just until fork-tender; overcooking makes carrots mushy.
Use medium-sized carrots for best smashing and roasting.
For extra crispiness, increase oven temperature to 220°C for the last 5 minutes.
Add chili flakes for a subtle heat or honey drizzle for a sweet-savory twist.
Frequently Asked Questions
1. Can I make this ahead?
Yes — roast carrots and reheat in the oven at 180°C (350°F) for 5–7 minutes before serving.
2. Can I steam instead of boil?
Yes — steam carrots for 8–10 minutes until tender, then proceed with smashing and roasting.
3. Can I add other vegetables?
Yes — parsnips, sweet potatoes, or baby potatoes work beautifully with this method.
4. Is this Mediterranean-diet friendly?
Absolutely — made with olive oil, fresh herbs, and natural veggies, low in fat and carbs.
Nutritional Information
Calories: 150 kcal
Protein: 2 g
Carbohydrates: 20 g
Fiber: 5 g
Sugar: 8 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 180 mg