Smashed Carrots with Parmesan and Thyme

Perfectly crispy, these delicious smashed carrots are seasoned with fresh parmesan and thyme for a show stopping side dish.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 115kcal

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.

- 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.

Nutritional values are an estimate only.