Crispy Smashed Carrots

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 lb carrots, peeled and cut into thick rounds

1 tbsp olive oil

2 tbsp grated Parmesan cheese

1/2 tsp garlic powder

1/4 tsp smoked paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Boil carrot rounds in salted water for 10–12 minutes, or until fork-tender. Drain and let cool slightly.

Place carrots on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press down on each round to flatten slightly.

Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Sprinkle with grated Parmesan.

Roast in the oven for 20–25 minutes, flipping halfway through, until edges are golden and crispy.

Garnish with chopped parsley and serve hot.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 120
• Total Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 3mg
• Sodium: 220mg
• Total Carbohydrate: 13g
• Dietary Fiber: 3g
• Total Sugars: 5g
• Protein: 2g