Tired of the same old boring carrots? Imagine sinking your teeth into crispy, golden-brown carrots, infused with the savory aroma of garlic and fresh herbs, and offering the perfect balance of textures. These Garlic Herb Smashed Carrots are about to become your new favorite side dish, transforming ordinary vegetables into an extraordinary culinary experience. I promise you’ll be amazed at how easy and delicious they are!
Let’s Gather Our Ingredients
What You’ll Need:
- 1.5 lbs Carrots: Peeled and cut into 2-3 inch pieces
- 4 tbsp Olive Oil: Divided, for boiling and roasting
- 4 cloves Garlic: Minced
- 2 tbsp Fresh Herbs: Chopped (such as rosemary, thyme, parsley, or a mix)
- 1 tsp Salt: Or to taste
- 1/2 tsp Black Pepper: Or to taste
- Optional: Red pepper flakes for a touch of heat
Ingredient Notes and Substitutions:
- Carrots: I prefer using regular carrots, but baby carrots will work in a pinch. Just adjust the cooking time accordingly. You can also use rainbow carrots for a more colorful presentation.
- Olive Oil: You can substitute with avocado oil or another high-heat oil.
- Garlic: Fresh garlic is always best, but 1 teaspoon of garlic powder can be used if you’re in a hurry.
- Fresh Herbs: Dried herbs can be used, but use half the amount (1 tablespoon). A combination of Italian seasoning and herbes de Provence also works well.
- Seasoning: Feel free to adjust the salt, pepper, and herbs to your liking. Smoked paprika adds a nice smoky flavor.
Step-by-Step Instructions: Smashed Carrot Perfection
Getting Started: Boiling the Carrots
- Place the carrots in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium and simmer for 10-15 minutes, or until the carrots are fork-tender but not mushy. They should be easily pierced with a fork, but still hold their shape.
- Drain the carrots thoroughly and let them steam dry in the colander for a few minutes. This will help them get extra crispy in the oven.
Prepping for the Smash: Seasoning and Oiling
- Preheat your oven to 400°F (200°C).
- While the carrots are steaming, prepare a baking sheet by lining it with parchment paper. This will prevent the carrots from sticking and make cleanup easier.
- In a small bowl, combine the minced garlic, chopped herbs, salt, and pepper. Add 2 tablespoons of olive oil and mix well to create a flavorful herb mixture.
The Smash: Creating Crispy Edges
- Place the drained carrots on the prepared baking sheet, leaving some space between each carrot.
- Using the bottom of a glass, a potato masher, or a fork, gently smash each carrot until it’s about 1/2 inch thick. Be careful not to smash them too thin, or they might burn.
- Brush the smashed carrots with the remaining 2 tablespoons of olive oil. Then, generously spoon the garlic herb mixture over the top of each carrot, making sure to distribute it evenly.
Roasting to Golden Brown Goodness
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the carrots are golden brown and crispy around the edges.
- Keep an eye on them during the last few minutes of cooking to prevent burning. The cooking time may vary depending on your oven.
Serving and Enjoying Your Smashed Carrots
- Remove the baking sheet from the oven and let the carrots cool slightly before serving.
- Garnish with extra fresh herbs, if desired. Serve immediately and enjoy!
Tips and Tricks for Smashed Carrot Success
Perfecting the Boil:
The key to perfect smashed carrots is boiling them just right. You want them tender enough to smash easily, but not so soft that they fall apart. Err on the side of slightly undercooked, as they will continue to cook in the oven.
Achieving Maximum Crispiness:
For extra crispy edges, make sure the carrots are dry before smashing and roasting. Pat them dry with paper towels if needed. Also, don’t overcrowd the baking sheet, as this will prevent the carrots from browning properly.
Flavor Variations:
Get creative with your flavor combinations! Try adding a squeeze of lemon juice after roasting for a bright, citrusy flavor. A drizzle of balsamic glaze can add a touch of sweetness and tang. And don’t be afraid to experiment with different herbs and spices, like cumin, coriander, or chili powder.
What to Serve with Your Garlic Herb Smashed Carrots
These Garlic Herb Smashed Carrots are a versatile side dish that pairs well with a variety of main courses. They’re delicious with roasted chicken, grilled steak, baked salmon, or even a vegetarian lentil loaf. Their savory flavor also complements other vegetable dishes, like roasted Brussels sprouts or Garlic Parmesan Carrots. For a complete meal, consider serving them alongside a simple salad and some crusty bread.
Other Delicious Carrot Recipes to Explore
If you’re a carrot lover like me, you’ll want to check out these other amazing carrot recipes. For a sweet and savory treat, try Honey Glazed Carrots. If you’re looking for something with a little kick, Hot Honey Whipped Ricotta Carrots are a must-try. And for a fall-inspired dish, Maple Dijon Apples And Carrots are always a hit. For a lighter fare, consider a Carrot Apple Salad. Or, for a classic, comforting side, Maple Brown Sugar Glazed Carrots is perfect. The options are endless!
Make-Ahead and Storage Instructions
Can I make these ahead of time?
Yes, you can boil and smash the carrots ahead of time. Store them in an airtight container in the refrigerator for up to 24 hours. When you’re ready to roast them, simply brush with oil and herbs and bake as directed. This is a great way to save time when you’re preparing a big meal.
How to store leftovers:
Leftover Garlic Herb Smashed Carrots can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through. They may not be as crispy as they were when freshly made, but they’ll still be delicious.
Troubleshooting Common Issues
Carrots are not getting crispy:
Make sure your oven is hot enough and that you’re not overcrowding the baking sheet. Also, ensure the carrots are dry before roasting. If they still aren’t getting crispy, you can try broiling them for a minute or two at the end of cooking, but watch them carefully to prevent burning.
Carrots are burning:
If your carrots are burning, reduce the oven temperature slightly or move the baking sheet to a lower rack. You can also tent the baking sheet with aluminum foil to prevent further browning.
Garlic is burning:
Garlic can burn easily, so make sure it’s finely minced and evenly distributed over the carrots. If it’s still burning, you can add the garlic halfway through the roasting time.
Final Thoughts: Enjoy Your Smashed Carrot Creation!
There you have it – my foolproof recipe for Garlic Herb Smashed Carrots! I hope you enjoy making and eating these as much as I do. They’re a simple yet satisfying side dish that’s perfect for any occasion. So go ahead, give them a try, and let me know what you think. Happy cooking!
Can I prepare the smashed carrots ahead of time?
Yes, you can boil and smash the carrots up to 24 hours in advance. Store them in an airtight container in the refrigerator, then brush with oil and herbs before roasting when you’re ready.
What can I do if my smashed carrots aren’t getting crispy in the oven?
Ensure your oven is hot enough and that you’re not overcrowding the baking sheet. Make sure the carrots are dry before roasting. You can also try broiling them for a minute or two at the end, watching carefully to avoid burning.
What are some alternatives to fresh herbs for the garlic herb mixture?
If you don’t have fresh herbs, you can use dried herbs. Use half the amount (1 tablespoon). A combination of Italian seasoning and herbes de Provence also works well.
What are some serving suggestions for these smashed carrots?
These carrots pair well with roasted chicken, grilled steak, baked salmon, or a lentil loaf. They also complement other vegetable dishes and can be served with a salad and crusty bread.
Amazing Garlic Herb Smashed Carrots
Ingredients
Equipment
Method
- Place the carrots in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil over high heat.
- Reduce the heat to medium and simmer for 10-15 minutes, or until the carrots are fork-tender but not mushy.
- Drain the carrots thoroughly and let them steam dry in the colander for a few minutes.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a small bowl, combine the minced garlic, chopped herbs, salt, and pepper. Add 2 tablespoons of olive oil and mix well.
- Place the drained carrots on the prepared baking sheet, leaving some space between each carrot.
- Using the bottom of a glass, a potato masher, or a fork, gently smash each carrot until it’s about 1/2 inch thick.
- Brush the smashed carrots with the remaining 2 tablespoons of olive oil.
- Generously spoon the garlic herb mixture over the top of each carrot, making sure to distribute it evenly.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the carrots are golden brown and crispy around the edges.
- Remove the baking sheet from the oven and let the carrots cool slightly before serving.
- Garnish with extra fresh herbs, if desired. Serve immediately.
