Smashed Carrots

Hey y’all! If you love veggies with crispy, caramelized edges and soft, buttery centers, these Smashed Carrots are about to be your new go-to side. They’re savory-sweet with a hint of garlic and lemon, perfect for weeknights, holidays, and everything in between. Let’s get cooking!

Yield: Serves 4–6 | Prep Time: 10 minutes | Cook Time: 39 minutes | Total Time: 49 minutes

Why You’ll Love These Smashed Carrots

• Crisp edges meet tender centers for the best of both textures.
• Simple ingredients and easy steps make this a weeknight-friendly side.
• Versatile flavor that pairs with chicken, fish, steak, or grain bowls.
• Kid-approved sweetness with a light honey glaze and garlicky butter.
• Make-ahead friendly and reheat beautifully for meal prep.

Smashed Carrots Ingredients

• 2 pounds (900 g) medium carrots, peeled
• 3 quarts (2.8 L) water + 1 tablespoon kosher salt (for boiling)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, melted (or vegan butter)
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley (or dill)
• Optional: ¼ cup finely grated Parmesan for serving

How to Make Smashed Carrots: Step-by-Step

Step 1: Prep & Parboil the Carrots

1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.
2. Bring 3 quarts of water and 1 tablespoon kosher salt to a boil. Add peeled carrots and parboil for 12 minutes, until just fork-tender but not falling apart.
3. Drain well and pat the carrots very dry with paper towels to prevent steaming on the pan.

Step 2: Season and Smash

4. In a bowl, whisk together olive oil, melted butter, honey, salt, pepper, garlic powder, and smoked paprika.
5. Toss carrots in the mixture, then spread them on the prepared sheet pan with space between each piece.
6. Using the flat bottom of a sturdy glass or measuring cup, gently press each carrot to about ½ inch (1.25 cm) thickness. Aim for increased surface area and jagged edges—those get extra crispy.

Step 3: Roast to Crispy Edges

7. Roast for 15 minutes, then carefully flip each smashed carrot.
8. Roast another 10 minutes, until edges are deeply caramelized and centers are tender.
9. Optional: Broil 2 minutes for extra charred, crunchy bits. Watch closely.

Step 4: Finish & Serve

10. Remove from the oven and finish with lemon zest, parsley, and Parmesan (if using). Taste and adjust salt to preference. Serve hot.

Notes for the Best Crushed Carrots

• Dry is key: After boiling, really pat the carrots dry—moisture prevents browning.
• Give them space: Crowding causes steaming; use a large pan or two medium pans.
• For more browning science and technique, see this helpful guide to roasting vegetables: Serious Eats.

Smashed Carrots Variations

• Parmesan-Herb Carrot Smash: Add ½ teaspoon Italian seasoning and ⅓ cup grated Parmesan before roasting; finish with extra herbs.
• Spicy Maple Crushed Carrots: Swap honey for maple and add ¼–½ teaspoon crushed red pepper flakes.
• Lemon-Tahini Smashed Carrots: Replace butter with 1 tablespoon tahini and finish with extra lemon zest and sesame seeds.

Equipment for Smashed Carrots

• Large pot for boiling
• Rimmed sheet pan (half sheet)
• Parchment paper
• Flat-bottomed glass or metal measuring cup for smashing
• Tongs or spatula
• Microplane/zester

Storing and Reheating Carrot Smash

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
• Reheat: Oven at 400°F (205°C) for 8–10 minutes; air fryer at 375°F (190°C) for 5–7 minutes; microwave 60–90 seconds (softens crisp edges).

Serving Smashed Carrots

These Smashed Carrots shine alongside roast chicken, grilled salmon, or seared steak. Spoon them over herbed couscous or quinoa, or drizzle with tangy yogurt-tahini sauce or bright chimichurri. For the holidays, pair with mashed potatoes, green beans, and cranberry relish for a stunning, colorful table.

Pro Tips for Smashed Carrots

• Use convection if you have it: Fan-on roasting accelerates browning and crisping; reduce oven temp to 400°F (205°C) when using convection. Learn more about convection ovens at The Kitchn.
• Butter timing matters: Toss with oil first and brush butter on right before roasting to prevent burning.
• Finish with acid: A kiss of lemon juice or a splash of sherry vinegar right out of the oven makes flavors pop.

Smashed Carrots FAQ

Can I skip the boiling and just roast?
Yes—roast whole carrots at 425°F (220°C) for 25–30 minutes until fork-tender, then smash and roast another 10–12 minutes to crisp. Parboiling gives a creamier interior, but both methods work.

How do I make these vegan?
Use olive oil or vegan butter and swap honey for maple syrup. The results are still savory, glossy, and delicious.

Can I use baby carrots?
Absolutely. Parboil 10 minutes (they’re smaller), then smash gently and follow the roasting times as written.

For general vegetable guidance and nutrition info, check out USDA MyPlate: Vegetables.