Why You’ll Love This Recipe
I love how this dish transforms humble carrots into something exciting and crave-worthy. The caramelized edges and savory spices bring out their natural sweetness, making them a perfect balance of texture and flavor. Whether I’m serving them as a side or snacking straight from the pan, they always hit the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) baby carrots, washed and peeled if needed
2 tbsp olive oil, plus extra for drizzling
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme (or fresh)
Salt and pepper, to taste
Optional garnish: chopped parsley or a squeeze of lemon
directions
I preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper. Then I toss the carrots in a large bowl with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
Once coated, I arrange them in a single layer on the baking sheet with some space in between. After roasting for 15 minutes, I remove the tray and use a flat-bottomed glass or measuring cup to gently smash each carrot.
I drizzle a bit more olive oil over the smashed carrots and return them to the oven for 10–12 minutes, flipping halfway through, until they’re golden and crisp around the edges.
Finally, I sprinkle them with chopped parsley or give them a squeeze of lemon for a bright finish before serving.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 27 minutes to cook, for a total time of 37 minutes. Each serving contains approximately 120 kcal.
Variations
Sometimes I sprinkle grated Parmesan or a pinch of red pepper flakes before the second roast for extra flavor. Swapping smoked paprika with curry powder gives a fun twist, too.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 400 °F oven for 5–7 minutes to restore their crispiness—microwaving makes them soft.
FAQs
Can I use regular carrots instead of baby carrots?
Yes, I just cut them into even chunks before roasting so they cook evenly and can be smashed easily.
Do I need to peel the carrots?
Not necessarily—if they’re clean and fresh, I often leave the peel on for added texture.
Can I make this ahead of time?
I prefer them fresh, but I prep the carrots and seasoning mix in advance to save time on busy days.
What other herbs can I use?
Rosemary, oregano, or even fresh dill work beautifully in this recipe.
Are these kid-friendly?
Absolutely! I’ve found that the crispy texture and sweet flavor make them a hit with kids, especially with a dipping sauce like ranch.
Conclusion
Crispy Smashed Carrots are one of my go-to ways to make veggies exciting. They’re simple, flavorful, and versatile enough to fit any meal. Once I made them, they became a regular on my table—and I’m pretty sure they’ll do the same for you.
Print
Crispy Smashed Carrots
- Total Time: 37 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Roasted to golden perfection, these smashed carrots are seasoned with garlic, smoked paprika, and thyme—crisp on the outside, tender inside.
Ingredients
1 lb (450 g) baby carrots, washed and peeled if needed
2 tbsp olive oil, plus extra for drizzling
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme (or fresh)
Salt and pepper, to taste
Optional garnish: chopped parsley or a squeeze of lemon
Instructions
Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
Toss carrots with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
Spread in a single layer on the baking sheet. Roast for 15 minutes.
Remove from oven and gently smash each carrot using a flat-bottomed glass or measuring cup.
Drizzle with a bit more olive oil and return to oven for 10–12 minutes, flipping halfway through, until golden and crispy.
Garnish with parsley or lemon juice and serve warm.
Notes
Add grated Parmesan or red pepper flakes for extra flavor.
Swap smoked paprika with curry powder for a different twist.
Use regular carrots chopped into chunks if baby carrots aren’t available.
Best served fresh, but reheats well in the oven.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Side Dish, Snack
- Method: Roasted
- Cuisine: American-Inspired
