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, then reduce heat to medium and simmer for 10-15 minutes, or until carrots are fork-tender but not mushy.
- Drain the carrots well in a colander to remove excess water.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place the boiled carrots on the prepared baking sheet, leaving some space between them.
- Use a potato masher or spatula to gently smash each carrot to about 1/2-inch thickness.
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Drizzle the mixture evenly over the smashed carrots.
- Bake in the preheated oven for 20-25 minutes, or until the carrots are golden brown and crispy around the edges.
- For extra crispiness, broil for the last 1-2 minutes, watching carefully to prevent burning.
- Remove the smashed carrots from the oven and let them cool slightly before serving.
- Garnish with fresh parsley and crushed red pepper flakes, if desired. A drizzle of honey or maple syrup adds a touch of sweetness.
Notes
For crispier carrots, ensure they are well-drained after boiling and avoid overcrowding the baking sheet. If the carrots are too mushy, reduce the boiling time. To add heat, include cayenne pepper or hot sauce. Smoked paprika can be substituted with regular paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes or in a skillet with a little olive oil. Variations include adding fresh herbs, balsamic glaze, Parmesan cheese, sriracha, or a maple mustard glaze.