crispy parmesan smashed carrots
If I asked you to think about the best plate of veggies you’ve ever eaten, I can almost guarantee they were deeply golden brown and crispy. (The fried Brussels sprouts at Forma Pasta Café in Pittsburgh come to mind for me…)
It’s no surprise, therefore, that the smashed veggie trend has become so popular: you can take practically any vegetable and turn it into what’s essentially a potato chip.
The only downside? You have to cook the veggies twice, once to soften them for smashing and the second to get them crispy. Usually, this means waiting for a pot of water to boil, but here, we’re steaming them in the microwave instead. Not only is this method faster, but it doesn’t take up any space on the stovetop. I’ve included instructions for using an Anyday dish (which is what I use) as well as a microwave-safe bowl.
the case for smashed carrots
While the recipe below works great with a variety of veggies, my current obsession are crispy Parmesan smashed carrots. Carrots are inexpensive, easy to find year-round, last in the fridge for seemingly forever, and pair well with any number of main dishes.
I served them over my favorite green goddess ranch, but they can absolutely hold their own without it. Alternatively, serve them over a swoosh of whipped feta or ricotta.
crispy parmesan smashed carrots
Ingredients
- 1 pound carrots
- 2 tablespoons extra-virgin olive oil, divided, plus more for serving
- 1 ounce finely-grated Parmesan cheese (about 1/2 cup)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- freshly-ground black pepper
- finely-chopped fresh tender herbs, for serving (optional)
- green goddess ranch, for serving (optional); recipe below
Instructions
- Heat oven to 400°F.
- Peel the carrots, then cut crosswise into 1 1/2 to 2-inch pieces. Cut each piece in half lengthwise. (If the carrots are super thick, cut into quarters Iengthwise).
- If using an Anyday dish: Follow the instructions on Anyday's website for cooking carrots according to your microwave's wattage (cookanyday.com/products/how-to-cook-microwave-carrots-anyday).
- If using a microwave-safe bowl: Place the carrots and 2 tablespoons water in a large microwave-safe bowl. Cover with plastic wrap (leaving a portion open to vent) and microwave on HIGH until knife-tender, 5 to 6 minutes.
- Meanwhile, line a baking sheet with parchment paper. Brush with 1 tablespoon of the oil and sprinkle with the Parmesan cheese.
- When the carrots are ready, drizzle with the remaining 1 tablespoon oil and season with the salt, garlic powder, red pepper flakes, and several grinds black pepper. Gently toss to coat.
- Arrange the seasoned carrots in a single layer atop the Parmesan on the baking sheet. Use the bottom of a metal measuring cup to smash each piece until flattened.
- Roast until the Parmesan is crisp and the undersides of the carrots are deeply golden brown, 20 to 25 minutes. Serve as a side to any dinner, or pile atop a platter of the green goddess ranch. Finish with a drizzle of oil, a sprinkling of fresh herbs (use whatever you used in the ranch), and flaky salt.
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