Crispy Parmesan Ranch Smashed Carrots Recipe
Crispy Parmesan Ranch Smashed Carrots are a deliciously crunchy and flavorful vegetable side dish. Tender carrots are microwaved, smashed flat, seasoned with ranch powder and black pepper, then roasted to crispy perfection with a generous sprinkle of Parmesan cheese. Finished under the broiler for extra crispiness and served with ranch dressing, these smashed carrots make a perfect snack or complement to any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Carrots Preparation
- 1 lb. carrots
- 1 tbsp. water
- 1/4 tsp. kosher salt
- 1 tbsp. neutral oil (such as canola or vegetable oil)
Seasoning
- 2 tbsp. ranch powder seasoning
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 1/4 cup finely grated or shredded Parmesan cheese, divided
Finishing
- Ranch dressing, for serving
Instructions
- Preheat and prepare carrots: Arrange a rack in the center of the oven and preheat to 425°F. Peel the carrots, then slice them crosswise into approximately 1/2-inch thick coins, ideally between 1/2 and 3/4 inch in diameter. Discard or save the thin carrot ends for another use.
- Microwave carrots until tender: Place sliced carrots in a large microwave-safe bowl along with 1 tablespoon water and 1/4 teaspoon kosher salt. Cover with plastic wrap or a heatproof plate and microwave for 3 minutes. Stir the carrots, recover, then continue microwaving in 1-minute increments, stirring between each, until the carrots become very tender, approximately 2 to 4 minutes more.
- Drain and season: Drain any remaining water from the carrots. Drizzle with 1 tablespoon neutral oil and gently toss to coat. Add 2 tablespoons ranch powder and 1/4 teaspoon freshly ground black pepper, tossing again to evenly coat each carrot piece.
- Smash the carrots: 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 until it is about 1/4 inch thick. Sprinkle approximately three-quarters of the Parmesan cheese evenly over the smashed carrots.
- Roast to crisp: Roast the carrots in the preheated oven for 15 to 20 minutes, until they are crispy and golden around the edges.
- Broil for extra crispiness: Optional but recommended: turn on the broiler and broil the carrots for 1 to 2 minutes, watching carefully, to blister and crisp the tops further.
- Serve with garnish and dressing: Transfer the roasted carrots to a serving platter. Top with the remaining Parmesan cheese. Serve warm alongside ranch dressing for dipping.
Notes
- For best texture, select carrots thick enough to slice into uniform pieces approximately 1/2 to 3/4 inch diameter.
- Smashing the carrots thin allows for more crispy edges and better flavor absorption.
- Use a neutral oil like canola or vegetable oil for roasting to avoid overpowering the flavor.
- If you don’t have ranch powder, you can substitute with a blend of dried parsley, garlic powder, onion powder, and dried dill.
- Watch the carrots closely under the broiler to prevent burning.
- Leftover carrots can be refrigerated and reheated in a skillet to maintain crispiness.
Keywords: Parmesan carrots, smashed carrots, roasted carrots, ranch seasoning side dish, crispy vegetable side
