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A vibrant plate of perfectly cooked and seasoned Smashed Carrots are featured in this delicious food image.

Perfect Creamy Smashed Carrots

These smashed carrots achieve a perfect balance of creamy interior and caramelized exterior. Boiling before roasting ensures tenderness, while the Maillard reaction during roasting creates deep, complex flavors and crispy edges. A touch of maple syrup enhances the caramelization and adds a subtle sweetness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots, peeled and cut into 2-inch pieces about 6 medium carrots
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon maple syrup optional
  • Flaky sea salt, for finishing
  • Fresh parsley, chopped for garnish

Equipment

  • large pot
  • baking sheet
  • parchment paper
  • Potato masher or bottom of a glass
  • small bowl

Method
 

  1. Boil the Carrots: Place the carrots in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook until the carrots are fork-tender, about 12-15 minutes.
  2. Prepare the Baking Sheet: While the carrots are boiling, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Drain and Dry: Drain the carrots well and let them steam dry in the pot for a few minutes.
  4. Smash the Carrots: Transfer the carrots to the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each carrot piece until it's flattened to about ½-inch thickness.
  5. Season and Roast: In a small bowl, combine the olive oil, melted butter, minced garlic, thyme, salt, and pepper. Brush the mixture evenly over the smashed carrots. Drizzle with maple syrup, if using.
  6. Roast to Perfection: Roast in the preheated oven for 20-25 minutes, or until the carrots are golden brown and crispy around the edges.
  7. Garnish and Serve: Remove from the oven and sprinkle with flaky sea salt and fresh parsley. Serve immediately.

Notes

Ensure carrots are thoroughly dried after boiling to prevent steaming instead of roasting. Adjust salt and pepper to taste. For a richer flavor, use brown butter instead of melted butter. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.