Crispy, cheesy, and full of flavor, these Smashed Parmesan Ranch Carrots are a fun and easy side dish that will steal the spotlight at any meal. With crispy edges, savory Parmesan, and the zesty tang of ranch seasoning, these carrots are perfect for weeknight dinners, holiday feasts, or even as a healthy snack.
Why You’ll Love This Recipe
- Flavor-Packed: A bold combination of Parmesan, ranch seasoning, and roasted carrots.
- Easy to Make: Just a few simple ingredients and 30 minutes are all you need.
- Versatile: Great as a side dish, snack, or even a keto-friendly option.
- Kid-Friendly: The cheesy, crispy edges will make anyone love carrots!
- Perfect Texture: Soft on the inside, crispy on the outside.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb carrots, peeled and cut into chunks (or use baby carrots)
- 2 tablespoons olive oil (or your preferred cooking oil)
- 1 tablespoon ranch seasoning
- 1/3 cup grated Parmesan cheese
Directions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cook the Carrots:
- Bring a pot of salted water to a boil. Add the carrots and boil for 8-10 minutes, or until they’re tender enough to be smashed with a fork. Drain and let cool slightly.
- Smash the Carrots:
- Place the cooked carrots on the prepared baking sheet. Use the back of a fork, a potato masher, or the bottom of a glass to gently smash each carrot flat.
- Season and Roast:
- Drizzle the smashed carrots with olive oil and sprinkle with ranch seasoning. Toss gently to coat, then arrange them in a single layer.
- Add Parmesan:
- Sprinkle grated Parmesan evenly over the carrots.
- Roast:
- Roast in the preheated oven for 12-15 minutes, or until the edges are golden and crispy.
- Serve:
- Remove from the oven and serve immediately. Enjoy as a side dish or a snack!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add a sprinkle of red pepper flakes or cayenne pepper for heat.
- Herbaceous Flavor: Mix in fresh or dried herbs like thyme, rosemary, or parsley.
- Garlic Butter: Drizzle melted garlic butter over the carrots before roasting for extra richness.
- Cheese Swap: Use shredded cheddar or Gruyère instead of Parmesan for a different cheesy twist.
- Veggie Variety: Try this recipe with parsnips, zucchini, or sweet potatoes for a fun variation.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore crispiness, or microwave for 1-2 minutes.
FAQs
1. Can I use baby carrots?
Yes, baby carrots work well and require no peeling—just adjust boiling time slightly if they’re thicker.
2. Can I make these carrots in advance?
You can boil the carrots ahead of time and store them in the fridge. Smash, season, and roast just before serving.
3. What is ranch seasoning?
Ranch seasoning is a blend of herbs and spices, typically including parsley, dill, garlic, and onion powder. Store-bought or homemade works for this recipe.
4. Can I use pre-shredded Parmesan?
Yes, but freshly grated Parmesan will melt and crisp up better.
5. Are these carrots keto-friendly?
Yes! This recipe is low in carbs, making it a great option for keto diets.
6. Can I air-fry these instead of roasting?
Absolutely! Air fry at 400°F (200°C) for 10-12 minutes, shaking halfway through.
7. Can I make this recipe dairy-free?
Yes, skip the Parmesan or use a dairy-free cheese alternative.
8. How do I prevent the carrots from sticking to the baking sheet?
Use parchment paper or a silicone baking mat to prevent sticking.
9. What dipping sauces pair well with these carrots?
Try ranch dressing, garlic aioli, or a spicy mayo for dipping.
10. Can I double this recipe?
Yes, just use two baking sheets to ensure the carrots aren’t overcrowded, allowing them to crisp up properly.
Conclusion
Smashed Parmesan Ranch Carrots are a simple, flavorful side dish that’s sure to become a favorite. With their crispy edges, cheesy topping, and zesty ranch flavor, these carrots are anything but ordinary. Perfect for weeknight dinners, holiday meals, or healthy snacking, this recipe is a must-try for all ages. Enjoy!
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Smashed Parmesan Ranch Carrots
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Smashed Parmesan Ranch Carrots are crispy, cheesy, and packed with zesty ranch flavor! Perfect as a keto-friendly side dish or snack, they’re easy to make and add a delicious twist to weeknight dinners.
Ingredients
Produce:
- 1 pound carrots (peeled and trimmed)
Dairy:
- 1/2 cup grated Parmesan cheese
Baking & Spices:
- 1 tbsp ranch seasoning mix
Oils & Vinegars:
- 2 tbsp olive oil
Instructions
- Preheat oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the carrots:
- Boil the carrots in salted water for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Smash the carrots:
- Place the carrots on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently smash each carrot until slightly flattened.
- Season and coat:
- Drizzle the smashed carrots with olive oil. Sprinkle the ranch seasoning evenly over the carrots, followed by the grated Parmesan cheese.
- Bake:
- Roast the carrots in the preheated oven for 15–20 minutes, or until the edges are crispy and the Parmesan is golden brown.
- Serve:
- Serve immediately as a side dish or snack. Garnish with fresh parsley if desired.
Notes
- Baby carrots can be used as a substitute for whole carrots. Adjust cooking time accordingly.
- For extra crispiness, broil for 1–2 minutes after baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
