Ingredients
Scale
- 1.5 pounds of fresh carrots, peeled and trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
- Optional: a drizzle of honey or balsamic glaze for added sweetness
Instructions
- Boil or steam the carrots until tender but still holding their shape, about 10-12 minutes.
- Transfer cooked carrots to a parchment-lined baking sheet. Gently press down on each with a glass or spatula to smash slightly.
- Mix olive oil, garlic powder, thyme, rosemary, salt, and pepper in a small bowl. Brush this mixture over the smashed carrots and sprinkle with fresh herbs if desired.
- Preheat oven to 425°F (220°C). Roast the carrots for 20-25 minutes until golden and crispy around edges, flipping halfway through.
Notes
- Choose young, fresh carrots for the best flavor and texture.
- Ensure carrots are cooked just right to prevent falling apart upon smashing.
- Experiment with different herbs like basil, dill, or parsley for variety.
- For extra crispiness, broil for 2-3 minutes, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg