Smashed carrots with parmesan
2
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Carrots
1 pound(s)
Olive oil
1 tbsp(s)
Kosher salt
⅜ tsp(s)
Black pepper
¼ tsp(s)
Grated Parmesan cheese
2 tbsp(s)
Fresh parsley
2 tsp(s)
Instructions
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
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