Photo of Smashed carrots with parmesan by WW

Smashed carrots with parmesan

Points® value
Total Time
1 hr
10 min
50 min
Sweet, tender carrots get the “smashed potatoes” treatment in this recipe. They’re cut into chunks, steamed until tender, smashed to flatten, and roasted until crisp. A finishing sprinkle of Parmesan adds savoury richness and enhances the crunchy effect.



1 pound(s), medium to large, cut into 3/4-inch-long pieces

Olive oil

1 tbsp(s)

Kosher salt


Black pepper

¼ tsp(s)

Grated Parmesan cheese

2 tbsp(s)

Fresh parsley

2 tsp(s), chopped (optional)


  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
  2. Place the carrots in a steamer basket; set the basket in a saucepan over 1 inch of boiling water. Cover the pan, and steam the carrots until tender when pierced with a knife, about 15 minutes.
  3. Carefully transfer the carrots to the prepared sheet pan. Drizzle with the oil, and sprinkle with the salt and pepper; toss gently to coat. Spread the carrot pieces out evenly over the pan; press on each carrot piece with the bottom of a jar or mug to flatten. Bake until browned and crisp around the edges, 25 to 30 minutes.
  4. Sprinkle the cheese evenly over the carrots. Bake until the cheese crisps, about 5 minutes. Sprinkle the carrots with parsley, if desired.
  5. Serving size: about ⅓ cup