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–+ servings
Smashed Carrots

Crispy Smashed Carrots: Your New Favorite Healthy Snack

Transform humble carrots into a flavorful crispy snack with smoky paprika and garlic.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 4 medium Carrots Fresh, firm carrots for texture and sweetness.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
For the Seasoning
  • 1/4 cup Grated Parmesan Cheese Swap for nutritional yeast for vegan option.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
  • 1 teaspoon Smoked Paprika Sweet paprika works for milder taste.
  • 1 teaspoon Salt Adjust to your liking.
  • 1 teaspoon Black Pepper Adjust to your liking.
For the Garnish
  • 2 tablespoons Fresh Parsley Optional but recommended for a fresh finish.

Equipment

  • Oven
  • large pot
  • Baking Sheet
  • Parchment Paper
  • Flat-bottomed glass or sturdy spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large pot, bring salted water to a boil. Boil the carrot rounds for about 10-12 minutes until fork-tender.
  3. Smash each carrot round with a flat-bottomed glass to about half its original thickness.
  4. Transfer the smashed carrots to the baking sheet and drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Top with grated Parmesan cheese.
  5. Roast for 20-25 minutes, flipping halfway through until golden brown and crispy.
  6. Remove from the oven and sprinkle with fresh parsley before serving warm.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 250mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 18000IUVitamin C: 6mgCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes for best results.

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