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Garlic Herb Smashed Carrots are displayed as a delicious and rustic side dish in this featured image.

Amazing Garlic Herb Smashed Carrots

These Garlic Herb Smashed Carrots transform ordinary carrots into a flavorful and crispy side dish. Boiled until tender, then smashed and roasted with garlic and fresh herbs, they offer a delightful combination of textures and savory flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Carrots, peeled and cut into 2-3 inch pieces
  • 4 tbsp Olive Oil, divided
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh Herbs, chopped rosemary, thyme, parsley
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste
  • Optional: Red pepper flakes, for a touch of heat

Equipment

  • Large pot
  • Colander
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Measuring spoons
  • Measuring cups
  • Fork or potato masher or bottom of a glass

Method
 

  1. Place the carrots in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring the water to a boil over high heat.
  3. Reduce the heat to medium and simmer for 10-15 minutes, or until the carrots are fork-tender but not mushy.
  4. Drain the carrots thoroughly and let them steam dry in the colander for a few minutes.
  5. Preheat your oven to 400°F (200°C).
  6. Line a baking sheet with parchment paper.
  7. In a small bowl, combine the minced garlic, chopped herbs, salt, and pepper. Add 2 tablespoons of olive oil and mix well.
  8. Place the drained carrots on the prepared baking sheet, leaving some space between each carrot.
  9. Using the bottom of a glass, a potato masher, or a fork, gently smash each carrot until it's about 1/2 inch thick.
  10. Brush the smashed carrots with the remaining 2 tablespoons of olive oil.
  11. Generously spoon the garlic herb mixture over the top of each carrot, making sure to distribute it evenly.
  12. 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.
  13. Remove the baking sheet from the oven and let the carrots cool slightly before serving.
  14. Garnish with extra fresh herbs, if desired. Serve immediately.

Notes

Boil carrots until fork-tender but not mushy. Ensure carrots are dry before smashing and roasting for extra crispiness. To make ahead, boil and smash carrots, storing in the refrigerator for up to 24 hours. Leftovers can be stored in the refrigerator for up to 3 days. Try adding a squeeze of lemon juice or balsamic glaze after roasting for added flavor. Experiment with different herbs and spices.