Ingredients
Scale
- 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