Ingredients
Scale
- 1 pound Carrots (Fresh and vibrant)
- 3 tablespoons Olive Oil (For drizzling)
- 1/4 cup Parmesan Cheese (Grated; can substitute with vegan cheese)
- 1 teaspoon Garlic Powder (For flavor)
- 1 teaspoon Smoked Paprika (For additional flavor)
- 1 teaspoon Salt (To taste)
- 1/2 teaspoon Black Pepper (To taste)
- 2 tablespoons Fresh Parsley (Chopped, for garnish)
- 1 teaspoon Lemon Zest (For a citrus zing)
- 1 tablespoon Balsamic Glaze (For drizzling)
- 2 tablespoons Nutritional Yeast (For a vegan cheesy flavor)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Carrots: Peel and halve the carrots lengthwise. If they are particularly thick, cut them into quarters.
- Boil the Carrots: In a pot, boil the carrots in salted water for 10-12 minutes until tender. Drain and let cool slightly.
- Smash the Carrots: On a baking sheet lined with parchment paper, gently smash each carrot using the bottom of a cup or measuring cup.
- Season and Drizzle: Drizzle olive oil over the smashed carrots, then sprinkle with garlic powder, smoked paprika, salt, and black pepper.
- Add Cheese: Sprinkle with Parmesan cheese (or vegan cheese) and nutritional yeast if desired.
- Bake: Roast in the oven for about 20-25 minutes until crispy and golden brown.
- Garnish: Remove from the oven, add lemon zest, drizzle with balsamic glaze, and garnish with fresh parsley before serving.
Notes
Best enjoyed fresh but can be reheated in the oven for about 10 minutes at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: carrots, side dish, vegetarian, vegan, healthy