Parmesan Garlic Smashed Carrots
Golden, crispy Parmesan garlic smashed carrots with herb butter are a kid-friendly, crave-worthy side dish that’s easy enough for weeknights and special enough for holidays. Sweet roasted carrots, savory garlic, and nutty Parmesan make every bite memorable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds carrots (about 10–12 medium carrots), washed and peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup Parmesan cheese, finely grated
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest (optional)
Instructions
- Wash and peel carrots. Slice off ends and cut thick carrots in half lengthwise for even cooking.
- Place carrots in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender but not mushy.
- Drain carrots and let them steam-dry for 2 minutes in a colander.
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Arrange carrots on the baking sheet. Use a potato masher or fork to gently smash each carrot to about 1/2 inch thick.
- Drizzle smashed carrots with olive oil. Sprinkle with salt and black pepper. Toss gently to coat.
- Sprinkle minced garlic evenly over carrots. Top each carrot with Parmesan cheese.
- Roast for 18-22 minutes, until Parmesan is golden and crispy and carrot edges are caramelized. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
- While carrots roast, mix softened butter with chopped parsley, thyme, and optional lemon zest in a bowl.
- Remove carrots from oven and immediately dot with herb butter. Let melt for 1 minute, then gently spread. Serve hot.
Notes
For dairy-free, use vegan butter and dairy-free Parmesan. Don’t overcrowd the pan for crispiness. Make extra herb butter for other veggies or bread. Carrots can be boiled and smashed ahead, then roasted before serving. Store leftovers in an airtight container for up to 3 days; reheat in the oven for best texture.
Nutrition
- Serving Size: About 1/4 of the recipe (roughly 1/2 pound carrots per serving)
- Calories: 160
- Sugar: 5
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
Keywords: smashed carrots, parmesan carrots, garlic carrots, kid-friendly side, gluten-free, roasted carrots, vegetable side, easy side dish