These parmesan smashed carrots are a deliciously savory appetizer or side. Served with an easy parmesan aioli dipping sauce that complements the carrots perfectly!
Our Fave Parmesan Smashed Carrots
We can’t stop making these parmesan smashed carrots! They’re smashed and then baked to crispy perfection — then dip them in our homemade parmesan aioli for the ultimate side or appetizer. They’re the perfect savory dish to pass!
why you’ll love ’em!
- Perfect for sharing
- A great alternative to fries
- Easy to make
Featured Ingredients
Smashed Carrots
- Carrots
- Spices: crushed red pepper, dried thyme, salt & pepper
- Grated parmesan cheese
- Olive oil
Parmesan Aioli
- Mayonnaise
- Lemon juice
- Grated garlic cloves
- Kosher salt
- Grated parmesan cheese
Try it!
Parmesan Cheese Recipes
Love parmesan cheese? Check out some of our very best recipes featuring parmesan cheese!
How to Make Parmesan Smashed Carrots
Prepare carrots
Cut the carrots into ½ inch chunks.
Bring a large pot of water to a boil, and add the carrots and cook for 10 minutes. Drain and place on a parchment paper lined baking sheet.
Smash carrots
Using the bottom of a mason jar or heavy-bottomed glass, smash the carrots to flatten them.
Season carrots & bake
Drizzle with olive oil and season them with salt, thyme, pepper, red pepper, and parmesan cheese, and bake for 30 minutes at 425℉.
Prepare aioli
Add all of the aioli ingredients to a small bowl and mix until combined. Refrigerate until you’re ready to serve.
Serve & Enjoy!
Serve the carrots either hot or cold with the aioli as a dipping sauce. Yum!
Top Tips for Perfect Parmesan Smashed Carrots
- If making ahead of time: the aioli can be made the day before serving, and stored in the fridge. If the carrots are going to be served cold (which is still delish!) they can be made the day before as well.
- Double or triple: this is a great recipe to double or triple to serve a crowd! If you’re planning to serve the carrots hot, baking a few batches of the carrots to serve guests over time is a great option!
- Make it spicy: If you would like your parmesan smashed carrots to be spicy, increase the crushed red pepper flakes to 1/2 or 1 teaspoon.
Storage
Let the parmesan smashed carrots cool completely before storing them in an airtight container for up to 3 days. The aioli can be stored separately in an airtight container in the fridge as well.
Parmesan Smashed Carrots
Ingredients
- 1 lb. carrots washed and peeled
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- ¼ cup grated parmesan cheese
Parmesan Aioli
- ½ cup mayonnaise
- 2 teaspoons lemon juice
- 2 garlic cloves grated
- ½ teaspoon kosher salt
- ¼ cup grated parmesan cheese
Instructions
- Cut the carrots into ½ inch chunks, and set aside.
- Preheat the oven to 425℉ and prepare a baking sheet with parchment paper.
- Bring a large pot of water to a boil. Add the carrots and cook for 10 minutes. Drain and place on the baking sheet.
- Using the bottom of a mason jar or heavy-bottomed glass, smash the carrots to flatten them.
- Drizzle with olive oil and season them with salt, thyme, pepper, red pepper, and parmesan cheese. Bake for 30 minutes.
- While the carrots are baking prepare the aioli. Add all of the ingredients to a small bowl and mix until combined. Refrigerate until ready to serve.
- Serve the carrots either hot or cold with the aioli.
Tips & Notes
- The aioli can be made the day ahead.
- If the carrots are going to be served cold they can be made the day before.
Great and easy to follow recipe! Was a hit for the whole family and a different way to serve carrots
Yay!