Smashed Carrots

The Crispy Chef

These smashed carrots are tender on the inside and crispy on the outside thanks to a simple boil-and-bake technique. Tossed with olive oil, garlic, and thyme, they’re an easy and addictive side dish perfect for weeknights or holiday dinners.

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Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine American

Servings servings

Calories 190 kcal

Equipment

Large Pot
large baking sheet
Parchment paper
Potato masher or flat-bottomed glass
Knife and cutting board

Ingredients

2 lbs (900 g) whole carrots, peeled and cut into 2-inch (5 cm) chunks
1/4 cup (60 ml) olive oil or melted butter
4 cloves garlic, minced
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
1/2 tsp salt, or to taste
1/4 tsp black pepper
1 tbsp (15 ml) maple syrup or brown sugar (optional, for caramelization)
1 tbsp fresh parsley, chopped (optional garnish)

Instructions

Place peeled carrot chunks in a large pot of salted water. Boil 15–20 minutes until very tender.
Drain well. Return to hot pot and let steam-dry 1–2 minutes to remove excess moisture.
Transfer carrots to a parchment-lined baking sheet. Gently smash each piece flat (¼–½ inch thick).
Drizzle with olive oil or butter. Sprinkle with garlic, thyme, salt, pepper, and optional maple syrup. Toss gently to coat.
Bake at 425°F (220°C) for 15 minutes. Flip, then bake another 10–15 minutes until crispy and caramelized.
Remove from oven, garnish with parsley, and serve hot.

Notes

Boil carrots until very tender before smashing for the best texture. Don’t skip drying them out in the hot pot—excess water prevents crisping.

Nutrition

Calories: 190kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 9gVitamin A: 16000IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Keyword crispy carrots, holiday side dish, roasted carrots, smashed carrots