This recipe turns plain carrots into a fun, restaurant-style side. The carrots roast until soft, then you smash them flat and crisp the edges in butter and olive oil. The result is sweet, caramelized carrot centers with crunchy, golden edges and a fragrant garlic finish. It’s simple, impressive, and perfect for busy families or anyone who wants a healthy side that feels special.
This dish is bright, slightly sweet, and delightfully crunchy where it matters. The butter and olive oil give a rich mouthfeel while garlic adds a warm, savory lift. Fresh herbs at the end add a pop of color and freshness.
Top reasons to make this:
- It’s fast and low-effort.
- Uses simple pantry ingredients.
- Works as a main-side swap for picky kids or guests.
Why You’ll Love This Recipe
- Ready in about 25–30 minutes
- Made with basic ingredients you likely already have
- Great for weeknight dinners or holiday sides
- Naturally gluten-free and easy to adapt to vegan diets
Ingredients for Crispy Smashed Carrots
- 1 lb carrots, peeled and trimmed
- 2 tbsp olive oil, divided
- 2 tbsp butter, melted (use vegan butter to make it dairy-free)
- 3 cloves garlic, minced
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 1 tbsp fresh parsley or thyme, chopped (optional, for garnish)
Step-by-Step Instructions of Crispy Smashed Carrots
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper. Spread them in a single layer on the sheet.
- Roast the carrots for 18–22 minutes, until fork-tender and beginning to brown.
- Remove the tray and carefully use a flat spatula or the bottom of a glass to gently smash each carrot until it’s about 1/4 inch thick.
- In a small bowl, mix the melted butter, remaining 1 tablespoon olive oil, and minced garlic.
- Brush the garlic-butter mixture over each smashed carrot. Return to the oven and broil on high (watch closely) or bake at 425°F for 4–6 minutes until edges are crisp and garlic is fragrant.
- Remove from oven, sprinkle with fresh herbs if using, and finish with a pinch more salt if needed. Serve hot.
Tips for Success
- Don’t over-smash keep a bit of thickness so the center stays tender.
- Watch the broiler closely; garlic can burn fast and turn bitter.
- Use carrots of similar size for even cooking.
- Let the carrots rest a minute after broiling so the crust firms up.
Substitutions & Variations of Crispy Smashed Carrots
To Make It Vegan/Gluten-Free: Use vegan butter or extra olive oil instead of butter; the recipe is naturally gluten-free.
Variations:
- Add a drizzle of honey or maple syrup before broiling for a sweet glaze.
- Sprinkle with toasted sesame seeds and a splash of soy sauce for an Asian twist.
- Crumble crispy bacon or toss with a savory sauce for extra umami — try pairing with a bacon-forward dish like Asian Broccoli Garlic Sauce with Crispy Bacon if you want a bold, meaty topping idea.
- Toss with grated Parmesan and lemon zest right before serving.
Storage Instructions of Crispy Smashed Carrots
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a hot skillet or oven to regain crisp edges.
Freezer: Cooked smashed carrots don’t freeze well for texture. If you must freeze, place in a single layer on a tray, freeze, then transfer to a bag for up to 2 months; expect softer texture after thawing and reheating.
Make-Ahead: Roast the carrots a day ahead, store them chilled, then smash and broil right before serving to keep edges crisp.
Frequently Asked Questions (FAQ) of Crispy Smashed Carrots
Can I use baby carrots or mini carrots?
Yes. Use the same method but shorten the initial roast time to 12–16 minutes, depending on size.
How do I get extra-crispy edges?
Make sure the carrots are well spaced on the tray, smash them thin enough (but not paper-thin), and broil for a short time. A hot pan helps too.
Can I skip the butter?
Yes. Use all olive oil or a vegan butter alternative. Butter adds richness but isn’t required for good flavor.
Final Thoughts
Crispy Smashed Carrots are a quick, tasty way to make carrots feel indulgent without much fuss. This simple recipe brings out natural sweetness and adds a satisfying crunch that pairs well with weeknight proteins or a cozy family meal. If you try this, leave a comment below and give the recipe a star rating I’d love to hear how it turned out for you.
Print
Crispy Smashed Carrots
Quick and delicious smashed carrots with crispy edges and buttery garlic flavor, perfect for a side dish.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 1 lb carrots, peeled and trimmed
- 2 tbsp olive oil, divided
- 2 tbsp butter, melted (use vegan butter for dairy-free)
- 3 cloves garlic, minced
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 1 tbsp fresh parsley or thyme, chopped (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper. Spread them in a single layer on the sheet.
- Roast the carrots for 18–22 minutes, until fork-tender and beginning to brown.
- Remove the tray and carefully smash each carrot until it’s about 1/4 inch thick.
- Mix the melted butter, remaining olive oil, and minced garlic in a bowl.
- Brush the garlic-butter mixture over each smashed carrot. Return to the oven and broil on high or bake at 425°F for 4–6 minutes until edges are crisp.
- Sprinkle with fresh herbs and finish with a pinch more salt if needed. Serve hot.
Notes
Don’t over-smash to keep the center tender. Use similar-sized carrots for even cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian