Carrots Parmesan Smash (Print-Friendly Version)
# What You'll Need:
01 -
Fresh parsley, finely chopped, for sprinkling
02 -
A pound of carrots, thickly sliced after peeling
03 -
A tablespoon of olive oil
04 -
Two tablespoons of shredded Parmesan
05 -
Half a teaspoon of garlic powder
06 -
A pinch of salt, adjust as you like
07 -
Some fresh black pepper, add as you want
08 -
A quarter teaspoon of smoked paprika
# Step-by-Step Directions:
01 -
Line your baking tray with parchment and set the oven to 425°F (220°C).
02 -
Fill a pot with salty water and let it boil. Drop in carrot pieces and wait 10 to 12 minutes. They should feel soft when poked with a fork. Drain and leave them to cool just a bit.
03 -
Lay the carrot rounds on your lined tray. Use a flat glass or measuring cup to squash them gently.
04 -
Pour olive oil over everything. Dust with garlic powder, smoked paprika, salt, and black pepper. Top each carrot with plenty of Parmesan.
05 -
Slide the tray into the oven and bake for 20 to 25 minutes. Flip the carrots at halftime so they get golden on both sides.
06 -
Pile the carrots onto a plate and scatter with fresh parsley. Dig in straight away for crunchiest results.
# Helpful Notes:
01 -
Keep the carrot pieces the same thickness so they crisp up better, and leave space between them on the tray.
02 -
Letting them cool a touch before flattening stops them from falling apart when you press.
03 -
Swap Parmesan for nutritional yeast or another plant-based cheese to make this dish totally vegan.
04 -
These are best straight from the oven, but you can reheat them at 350°F (175°C) if you need to.