Smashed carrots with Parmesan
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.
2 tablespoon(s), grated
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- 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 for 15 minutes, until tender when pierced with a knife.
- Carefully transfer the carrots to the prepared baking tray. Drizzle with the oil, and season. Toss gently to coat. Spread the carrot pieces out evenly over the pan, then press on each carrot piece with the bottom of a jar or mug to flatten. Bake for 25-30 minutes, until browned and crisp around the edges.
- Sprinkle the Parmesan evenly over the carrots. Bake for 5 minutes, until the cheese crisps. Sprinkle the carrots with parsley and serve.