Description
These crispy smashed carrot bites are tender on the inside and golden and crispy on the outside. Roasted with olive oil, garlic powder, smoked paprika, and Parmesan, they’re an irresistible and simple veggie side dish that’s naturally gluten-free and vegetarian.
Ingredients
1 lb carrots, peeled and cut into thick rounds (about ¾‑ to 1‑inch each)
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 the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
- Bring a pot of salted water to a boil. Add the carrot rounds and cook for 10‑12 minutes, until fork-tender. Drain and let them cool slightly.
- Arrange the carrots on the prepared baking sheet. Gently press each round with the bottom of a glass or measuring cup to flatten.
- Drizzle the carrots with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
- Sprinkle grated Parmesan evenly over the carrots.
- Roast for 20‑25 minutes, flipping halfway through, until golden and crispy on the edges.
- Garnish with chopped parsley and serve hot.
Notes
Use a vegan Parmesan or nutritional yeast for a vegan version.
Add cayenne or crushed red pepper for a spicier twist.
Try different cheeses like Pecorino Romano or sharp cheddar.
Sprinkle herbs like thyme or rosemary before roasting for extra flavor.
Drizzle with honey or maple syrup for a sweet-savory combo.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 375 °F (190 °C) for about 10 minutes to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 3mg
