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
Units
Scale
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
