Can I use baby carrots?

You can, but they’re harder to smash without turning into little carrot crumbs. If you do use them, boil for a slightly shorter time and smash very gently.

What if I don’t have fresh thyme or rosemary?

No worries. Use dried herbs—about 1 teaspoon dried thyme and ½ teaspoon dried rosemary as a swap. Fresh is lovely, but dinner will still be delicious without it.

Can I make Crispy Smashed Carrots ahead of time?

You can boil and smash the carrots ahead (up to a day), then store them covered in the fridge. When ready, roast them fresh so they stay crispy.

How do I store leftovers?

Keep them in an airtight container in the fridge for 3–4 days . Reheat in the oven or air fryer to bring back the crisp. (Microwave works, but it’ll soften them—still tasty, just less crunchy.)

Can I skip the honey?

Yes! If you want less sweet, you can reduce the honey or leave it out and just do a light balsamic drizzle. The carrots will still caramelize beautifully in the oven.

Crispy Smashed Carrots: Irresistibly Addictive 35-Min Side

Description

Crispy Smashed Carrots are golden, crunchy on the outside, tender inside, and finished with Parmesan, herbs, and a sweet honey-balsamic drizzle. An easy side dish that feels special but fits busy weeknights.

Ingredients

Scale

2 pounds large carrots, peeled
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, chopped
2 tablespoons honey
1 tablespoon balsamic vinegar
¼ cup fresh parsley, chopped
½ cup freshly grated Parmesan cheese
Flaky sea salt, for finishing

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Instructions

Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.
Bring a large pot of salted water to a boil. Add the carrots and cook for 12–15 minutes, until fork-tender but not soft.
Drain the carrots and let them cool slightly.
Place carrots on the baking sheet and gently smash each one using the bottom of a glass or fork.
Drizzle with olive oil and season with salt, pepper, minced garlic, garlic powder, and smoked paprika. Toss gently.
Roast for 20–25 minutes, until golden and crispy around the edges.
Whisk honey and balsamic vinegar together. Drizzle over hot carrots.
Finish with Parmesan, fresh herbs, and flaky sea salt. Serve warm.

Notes

Don’t overcrowd the pan—space helps the carrots crisp up.
Smash gently to keep the carrots intact while creating crispy edges.
Reheat leftovers in the oven or air fryer for best texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 215 kcal
Sugar: 10 g
Sodium: 420 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 15 mg