Crispy Parmesan Ranch Smashed Carrots
Make crispy, flavorful carrots using the smashing technique, coated in Parmesan cheese and Ranch seasoning.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs carrots, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons dry Ranch seasoning mix
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- Place the peeled carrots in a large pot and cover them with water. Add 1 teaspoon of salt. Bring the water to a boil and cook the carrots until they are fork-tender, about 10 to 15 minutes. Drain the carrots completely.
- Transfer the cooked carrots to the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each carrot until it is flattened but still mostly intact.
- Drizzle the smashed carrots with olive oil. Sprinkle evenly with black pepper and the dry Ranch seasoning mix. Toss gently to coat.
- Bake for 15 minutes.
- Remove the baking sheet from the oven. Sprinkle the grated Parmesan cheese over the carrots.
- Return the carrots to the oven and bake for another 5 to 10 minutes, or until the edges are brown and crispy. Serve immediately.
Notes
- For extra crispiness, you can use an air fryer set to 380 degrees Fahrenheit for 10 minutes, tossing halfway through, before adding the cheese and finishing for 3 more minutes.
- If you prefer a stronger Ranch flavor, mix 1 tablespoon of the seasoning with 1 tablespoon of melted butter and brush it on before the final baking step.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6
- Sodium: 450
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 4
- Protein: 5
- Cholesterol: 8