Crispy Smashed Carrots
A delicious and nutritious side dish transforming humble carrots into crispy, golden delights with garlic and herbs.
Ingredients
Main Ingredients
- 1 lb Carrots (preferably baby carrots) (450g)
- 2 tbsp Butter (melted, unsalted) for a cleaner taste
- 2 tbsp Olive Oil
- 3 cloves Garlic (minced)
- Salt (to taste)
- Pepper (to taste)
- Fresh Herbs (like parsley or thyme, optional for garnish)
Instructions
Preparation
- Begin by gathering all your ingredients. Wash and peel the carrots, making sure to remove any dirt or blemishes.
- Place the peeled carrots in a pot of salted water. Bring the pot to a boil and let the carrots simmer until they are tender, approximately 10-15 minutes.
- Once cooked, drain the carrots in a colander and let them cool for a few minutes.
Cooking
- Transfer the drained carrots onto a baking sheet lined with parchment paper. Gently press down on each carrot using a fork or potato masher until slightly smashed.
- In a small bowl, combine the melted butter and olive oil, then drizzle this mixture over the smashed carrots. Sprinkle with minced garlic, salt, and pepper.
- Preheat your oven to 425°F (220°C) and roast the carrots for 20-25 minutes, or until golden brown and crispy.
Serving
- Remove from the oven and if desired, sprinkle fresh herbs on top before serving.
- Serve warm as a side dish or appetizer.
Storage
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the oven at 400°F (200°C) for about 10-15 minutes to regain crispiness.
Notes
You can customize the recipe by adding spices like cumin, drizzling with honey before roasting, or sprinkling cheese on top before serving.