Smashed Carrots with Parmesan and Thyme
Last Updated on September 2, 2024 by Betty Davies
Steamed and then roasted to crispy perfection, these delicious smashed carrots are a must have for any table! Simple to make, the carrots are seasoned with parmesan and thyme for one tasty savory side dish that has hints of caramelized sweetness.
This post may contain affiliate links. Read my privacy policy here.
Simple to make with just three ingredients, these smashed carrots are a must! This easy side dish recipe is a great way to add flavor and color to your plate. Roasting brings out the natural sweetness of the carrots and the parmesan and thyme compliment this wonderfully.
Perfectly crispy and caramelized, they make the perfect accompaniment for all of your favorite main dishes, and they are a must have for the holidays.
Be sure to try my Maple Ginger Glazed Carrots and Maple Dijon Mustard Roasted Carrots too!
Why you will love this recipe!
- Easy: Simple to make, even the most novice of home cook will be able to master these.
- Budget friendly: Made with just 3 ingredients, these won’t break the bank!
- Versatile: This side dish a wonderful addition to any everyday meal, but are fancy enough to serve up on your Easter, Thanksgiving or Christmas table.
- Dietary info: This smashed carrot recipe is gluten free and low carb.
Ingredients
- Carrots: You just need a couple of regular carrots for this recipe.
- Parmesan: For best results, use a block of parmesan and grate it. Pre-grated parmesan can be quite dry and it won’t melt as well.
- Thyme: Fresh thyme leaves add a wonderful earthy flavor that compliments the sweetness of the carrots so well.
How to make smashed carrots
Be sure to scroll down for the full recipe!
- Cut and steam the carrots (photo 1).
- Smash and season and add the shredded parmesan (photo 2).
- Roast til crispy and finish with more parmesan and fresh thyme (photo 3).
Recipe Variations
These are so delicious as they are, but you can easily make them your own.
- Make them vegan by skipping the parmesan.
- Try using different herbs, parsley and sage both work great.
- I prefer to use regular carrots, but you can use large baby carrots and skip the peeling and cutting.
Make Ahead and Storage
These smashed carrots are best enjoyed as soon as they are ready so that they are nice and crispy.
You can steam, smash and season the carrots a couple of hours before roasting them.
Frequently Asked Questions
For this recipe, it is best to steam the carrots, a boiling them can make them water logged and they won’t get as crispy when you roast them.
I used a mini steamer which works great for these. You can also use a microwave steamer, a steamer basket or a tower steamer. All will work great for this recipe depending on your budget and the space you have available.
I like to use a fork to smash the carrots, as the indentations create more texture to get more delicious crispy bits. You can also use the bottom of a glass for a more even look. Don’t press down too hard on the carrots as they can break apart, they should be lightly smashed, not completely flattened.
Recipe Notes and Tips
- Cut the carrots into sticks of a similar thickness so that they cook evenly.
- For best results, roast the carrots on foil. Oil the foil before placing on the carrots so that they don’t stick.
- Add the fresh thyme as soon as the carrots are done roasting and they are still hot. The heat will release the aroma of the thyme.
This smashed carrot recipe is perfect in it’s simplicity and will easily be the standout side dish at your next feast. Caramalized and crispy, with hints of sweet, salty and herby flavors, these are a must try!
More Roasted Vegetable Side Dishes
- Roasted Balsamic Broccoli
- Roasted Butterkin Squash
- Honey Roasted Sweet Potatoes
- Roasted White Asparagus
Smashed Carrots with Parmesan and Thyme
Equipment
- Steamer (a basket, microwave, mini or tower steamer will all work)
Ingredients
- 2 large carrots
- oil any high heat oil like canola, sunflower or avocado
- salt and black pepper to taste
- 2 tablespoons freshly grated parmesan
- 1 tablespoon fresh thyme leaves
Instructions
- Peel the carrots. Cut them in half lengthways, then each length in half lengthways again. Then cut the lengths in half across the middle so you have finger sized sticks.*NB if your carrots are thinner, you may only need to cut the in half once. the carrots shouldn't be cut too thinly.
- Preheat your oven to 400F / 200c.
- Steam the carrots til fork tender. This will take around 10 minutes depending on the type of steamer you are using.
- Line a baking sheet with foil and spray with oil.
- Place the carrots on the baking sheet, with a little space in between each one. Use a fork to gently press down on each piece to flatten it slightly. Be gentle!
- Brush each carrot with a little oil and sprinkle over a couple of pinch of salt and black pepper. Grate the parmesan over the top.
- Place the carrots in the preheated oven. Roast for 30 to 40 minutes until crispy.
- Immediately sprinkle the thyme leaves over the carrots and grate over a little extra parmesan if you like.
- Use a spatula to remove from the foil and serve immediately.
Notes
-
- For best results, use a block of parmesan and grate it. Pre-grated parmesan can be quite dry and it won’t melt as well.
- Cut the carrots into sticks of a similar thickness so that they cook evenly.
- For best results, roast the carrots on foil. Oil the foil before placing on the carrots so that they don’t stick.
- Add the fresh thyme as soon as the carrots are done roasting and they are still hot. The heat will release the aroma of the thyme.
- I used a mini steamer which works great for these. You can also use a microwave steamer, a steamer basket or a tower steamer. All will work great for this recipe depending on your budget and the space you have available.
