Roasted to golden perfection, these smashed carrots are seasoned with garlic, smoked paprika, and thyme—crisp on the outside, tender inside.

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

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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.

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.