Smashed Crisp Carrots (Print Version)
# Ingredients:
01 -
1 tsp garlic powder
02 -
½ tsp coarse black pepper
03 -
2 tbsp olive oil
04 -
½ cup parmesan, finely shredded
05 -
½ tsp salt
06 -
1 lb carrots, peeled and sliced into pieces about 2 inches long
# Instructions:
01 -
Toss the carrots into a medium pot, add water until they're completely covered, and set the burner to medium-high. Let it boil, then cook for around 10 minutes or until they're soft enough to pierce with a fork.
02 -
Pour out the water and let the carrots cool off for a bit.
03 -
As the carrots cool, warm up your oven to 425°F. Cover a baking sheet with parchment paper.
04 -
In a mixing bowl, throw in the cooled carrots, olive oil, grated parmesan, garlic powder, salt, and pepper. Stir everything together to make sure the carrots are nicely covered.
05 -
Move the carrots to the prepared baking tray, keeping some space between them. Push each one down with the bottom of a jar or glass to flatten them.
06 -
Slide the tray into the oven and roast the carrots for 20 minutes.
07 -
Take the tray out, flip the carrots over, and roast them for another 15-20 minutes, or until they're crispy and have a nice caramelized look.
08 -
Pull the tray out of the oven. If you'd like, sprinkle on a bit of flake salt or more parmesan before serving.
# Notes:
01 -
Cut the carrots the same size so everything cooks evenly.
02 -
Smashing the carrots adds more edges for crisping and caramelizing.