Ingredients
Scale
- 2 pounds carrots
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Peel the carrots and cut them in half lengthwise.
- Place them in a pot of salted water and boil for about 10 minutes until fork-tender.
- Drain the carrots and let them cool slightly.
- On a baking sheet, drizzle the olive oil and melted butter.
- Place the boiled carrots on the baking sheet and gently smash them with a fork or the bottom of a glass to flatten.
- Season with salt and pepper, then roast in the oven for about 20-25 minutes, or until the edges are golden and crispy.
- Garnish with fresh herbs before serving.
Notes
Choose evenly sized carrots for consistent cooking. Avoid overboiling to maintain shape during smashing. For extra crunch, broil for 1–2 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 15mg