Background and History: Crispy Parmesan Ranch Smashed Carrots bring a delightful twist to a classic vegetable dish. Smashing and roasting carrots creates a perfect canvas for a crispy Parmesan and ranch coating, resulting in a flavorful side that’s both visually appealing and satisfying.
- 1 pound baby carrots, tops trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons ranch seasoning
- Fresh parsley, chopped (for garnish)
Preheat your oven to 425°F (220°C).
Boil the baby carrots in a pot of salted water for about 10 minutes or until they are just fork-tender.
Drain and Cool
Drain the carrots and let them cool for a few minutes.
Coat with Olive Oil
Toss the boiled carrots in olive oil, ensuring they are evenly coated. Place them on a baking sheet.
Using the back of a fork or a potato masher, gently smash each carrot to create a flat surface.
Season with Parmesan and Ranch
Sprinkle the smashed carrots with grated Parmesan cheese and ranch seasoning, ensuring an even coating.
Roast in the Oven
Roast the carrots in the preheated oven for 20-25 minutes or until they are golden and crispy.
Garnish and Serve
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
(Per Serving – based on 4 servings)
Experiment with different herbs or spices in the ranch seasoning for variety.
Ensure the carrots are not overcooked during boiling to maintain a firm texture.
Serve as a side dish or a delightful appetizer for gatherings.
Check the ingredients in ranch seasoning and Parmesan for potential allergens.
Adjust the recipe to accommodate dietary restrictions or allergies.
Confirm the freshness of the carrots to avoid any vegetable-related allergies.