Ingredients
Scale
- 2 pounds of medium-sized carrots, peeled
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey (optional for a touch of sweetness)
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
Feel free to substitute olive oil with avocado oil for a different flavor, or add a sprinkle of Parmesan cheese right before serving for an extra layer of indulgence.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the peeled carrots in a large pot of salted water until just tender, about 10-12 minutes. Drain and let them cool slightly.
- Place the carrots on the prepared baking sheet. Using the flat side of a large knife or a potato masher, gently press down on each carrot until slightly flattened.
- Drizzle the olive oil over the smashed carrots, ensuring each carrot is well-coated. Sprinkle with sea salt, black pepper, and fresh thyme leaves.
- Roast in the preheated oven for 20-25 minutes, or until the edges are crisp and golden brown.
- In the last 5 minutes of roasting, drizzle the honey and balsamic vinegar over the carrots, then add the minced garlic. Return to the oven to finish cooking.
- Remove from oven and let cool slightly before serving. Enjoy your Crispy Smashed Carrots with a sprinkle of extra thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International