Crispy Parmesan Ranch Smashed Carrots

If you love a smashed potato, you’ve got to try these smashed carrots. Tossed in ranch powder seasoning and Parmesan and roasted until crispy on the outside but still a little soft and chewy in the center, these Parmesan ranch smashed carrots will be the first appetizer gone at any spring party you take them to.

Smashed carrots aren’t difficult, but there are a few key pointers that will make life MUCH easier if you’re making them for the first time. Here are my top tips.

Choose medium-sized carrots:
The best carrots for smashing are large enough to get a nice-sized cross-section when you cut them into coins, but not so large that their cores are super-fibrous and tough. I recommend choosing carrots that are between 3/4" and 1/2" in diameter and as even in thickness as possible.

Cut them precisely:
In order for the carrots to cook evenly (and therefore be evenly smashable), it’s important that the carrot coins are all cut 1/2" thick. I don’t typically suggest getting out a ruler (though I often do, even when it’s not strictly necessary), but in this case, I highly recommend it. Measure the first coin you cut to ensure it’s exactly 1/2" thick, then use it as a guide to cut the rest.

Use parchment:
It might seem weird, but in testing, I found that roasting the smashed carrots on a bare baking sheet (like you would a smashed potato) resulted in sticking and overly caramelized (burned!) carrot edges. Using parchment paper ensures the carrots won’t stick, decreases the chance of them burning, and still produces carrots that are crisp on the outside—and more evenly cooked across the entire baking sheet.

Storage:
Smashed carrots are best fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They will lose their crispness after they’re refrigerated, but they’ll still taste amazing—and they’ll still be great dipped in ranch.

Did you try making these? Let us know how it went in the comments!