Introduction

Crispy Parmesan Ranch Smashed Carrots are a delightful twist on roasted carrots, featuring a flavorful ranch seasoning and a crispy, cheesy finish. This easy side dish is perfect for adding a bit of crunch and zest to your meals.

A close-up view of many small, round, orange cheddar cheese crisps arranged in a loose pile on a white plate, each crisp showing a bubbly, slightly browned texture with a sprinkling of white grated cheese on top; near the top right, a small white bowl filled with creamy, smooth ranch dip sits on the plate, with one crisp resting on the bowl's edge. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. carrots
1 tbsp. water
1/4 tsp. kosher salt
1 tbsp. neutral oil
2 tbsp. ranch powder seasoning
1/4 tsp. freshly ground black pepper, plus more
1/4 c. finely grated or shredded Parmesan, divided
Ranch dressing, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 425°F. Peel the carrots and cut them crosswise into 1/2″-thick coins, aiming for a diameter between 3/4″ and 1/2″. Discard or save the thinner ends for another use.
Step 2: In a large microwave-safe bowl, combine the carrots, water, and kosher salt. Cover with plastic wrap or a heatproof plate and microwave for 3 minutes. Stir, re-cover, and continue microwaving in 1-minute increments until the carrots are very tender, about 2 to 4 minutes more.
Step 3: Drain any remaining water from the bowl. Drizzle the carrots with oil and toss gently to coat. Add ranch powder seasoning and black pepper and toss again until evenly coated.
Step 4: Spread the carrots cut side down on a large baking sheet lined with parchment paper. Using the bottom of a measuring cup or drinking glass, carefully smash each carrot slice to about 1/4″ thickness. Sprinkle about three-quarters of the Parmesan cheese over the carrots.
Step 5: Roast the carrots in the preheated oven for 15 to 20 minutes, until crisp.
Step 6: If desired, turn on the broiler and broil the roasted carrots for 1 to 2 minutes to achieve extra crispness and a blistered finish. Watch closely to prevent burning.
Step 7: Transfer the carrots to a serving platter, sprinkle with the remaining Parmesan, and serve with ranch dressing on the side.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper to the ranch seasoning before tossing the carrots.
Use garlic powder or smoked paprika in place of ranch powder for different flavor profiles.
Try substituting Parmesan with Pecorino Romano for a sharper taste.
Serve with a side of fresh herbs like chopped parsley or chives for added freshness.

Storage

Store leftover smashed carrots in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5 to 7 minutes to restore crispness, or warm gently in a skillet. Avoid microwaving to keep them from becoming soggy.

How to Serve

A close-up shows a woman's hand holding a bright orange, crispy chip sprinkled with Parmesan cheese as it is dipped halfway into a small, white ceramic bowl filled with creamy white ranch dressing speckled lightly with herbs. Around the bowl, many more chips with rough, crunchy textures and golden brown edges are scattered on a white marbled surface, some overlapping with a sprinkle of cheese bits on them. The colors contrast between the orange chips and the smooth white dip, creating a vibrant and appetizing scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots for this recipe?

Baby carrots are generally too small to smash effectively, so it’s better to use regular carrots cut into thick coins for the best texture and presentation.

What if I don’t have ranch seasoning?

You can make a simple substitute by mixing dried dill, garlic powder, onion powder, salt, and black pepper, or use a ranch dressing mix if available. This will provide similar flavor to the ranch powder seasoning.