Ingredients
Scale
- 1 pound of carrots, peeled and halved lengthwise
- 2 tablespoons of olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- Optional garnish: chopped parsley or chives
Instructions
- Preheat your oven to 425°F (220°C) with the oven rack in the middle position.
- Peel the carrots and cut them in half lengthwise. For thicker carrots, quarter them.
- Place the carrots on a cutting board and gently smash each one with the bottom of a glass or a potato masher until slightly flattened.
- Transfer the smashed carrots to a mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, thyme, salt, and pepper. Toss until evenly coated.
- Line a baking sheet with parchment paper. Spread the carrots in a single layer without overcrowding.
- Roast in the preheated oven for 25–30 minutes, flipping halfway through, until the edges are golden brown and crispy.
- Optional: Sprinkle with chopped parsley or chives before serving. Serve immediately for best texture.
Notes
Ensure carrots are evenly smashed for uniform cooking.
Avoid overcrowding the baking sheet to allow proper crisping.
Customize with different herbs or spices for varied flavors.
Can be stored in an airtight container in the fridge for up to 4 days; reheat in the oven to retain crispiness.
- Prep Time: 10
- Cook Time: 30