Smashed Carrots with Spices (Print Version)
# Ingredients:
01 -
3/4 cup freshly grated parmesan cheese, divided
02 -
1 pound baby carrots
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon coarse salt
06 -
1 teaspoon black pepper
07 -
1/4 teaspoon smoked paprika
08 -
Fresh chopped parsley, for garnish
09 -
Tzatziki sauce, Ranch, or Sour Cream for dipping
# Instructions:
01 -
Preheat oven to 425°F. Line a large sheet pan with parchment paper and sprinkle half of the parmesan cheese on top. Set aside.
02 -
Add 1 pound of baby carrots and enough water to cover them in a large microwave-safe bowl. Microwave on high for 10-12 minutes until they are just fork-tender but not mushy. Drain the carrots from the water and pat them dry.
03 -
In a mixing bowl, toss the carrots with 2 tablespoons of olive oil, 3 cloves of minced garlic, 1 teaspoon of coarse salt, 1 teaspoon of black pepper, and 1/4 teaspoon of smoked paprika until fully coated.
04 -
Place the seasoned carrots on the prepared sheet pan a few inches apart. Using the bottom of a glass, flatten each carrot to about 1/4-inch thick. Sprinkle the remaining parmesan cheese on top.
05 -
Transfer the sheet pan to the oven and roast the carrots for about 20 minutes, or until the parmesan cheese is crisp and browned.
06 -
Garnish with freshly chopped parsley. Serve warm with your choice of Tzatziki sauce, Ranch dressing, or Sour Cream for dipping.
# Notes:
01 -
Ensure the carrots are fork-tender but not overcooked before smashing them to avoid a mushy texture.