Ingredients
Scale
- 1 lb carrots, peeled and cut into thick rounds
- 1 tbsp olive oil
- 2 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the carrot rounds in salted water for about 10–12 minutes until fork-tender, then drain.
- Place the boiled carrots on the baking sheet and gently smash each round with the bottom of a glass or measuring cup.
- Drizzle olive oil over the smashed carrots, then season with garlic powder, smoked paprika, salt, and black pepper. Top with Parmesan cheese.
- Roast in the oven for 20–25 minutes, flipping halfway through until crispy and golden brown.
- Garnish with chopped parsley before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 109
- Sugar: 5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 3mg