This recipe is a fantastic side dish, elevating simple roasted carrots to gourmet status. These cute orange beauties are boiled (or steamed) until tender, then smashed and roasted to create crispy edges and a soft center. Topped with a generous sprinkle of grated Parmesan cheese and fresh herbs, your guests will say WOW!
Yield
8 5 carrots
Preparation time
10 minutes
Cooking time
25 minutes
Total time
35 minutes
Ingredients
40 baby carrots (about 1 pound)
2 1/2 Tbsp olive oil
1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp nutmeg (optional)
1/2 C grated Parmesan cheese (1 1/4 cup if freshly grated)
1/4 C cup finely chopped parsley (for garnish)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Steam or boil 40 baby carrots until the centers are soft enough to easily pierce, about 10 minutes. Drain.
- Place the carrots on baking sheets with about 1 inch in between. Smash the carrots with the bottom of a large glass until they are about 1/4 inch thick.
- Drizzle carrots with olive oil and dust them evenly with salt, garlic powder, and nutmeg.
- Evenly distribute parmesan cheese over each carrot, about 3/4-1 tsp per carrot.
- Roast seasoned carrots for about 25 minutes or until golden brown.
- Remove from oven, garnish with parsley, and serve.
Notes
Per Serving: Calories 100 kcal, Carbohydrates 6.5 g, Protein 3g, Sat Fat 2g, Sodium 207 mg, Added Sugars 0 g