Crispy Parmesan Ranch Smashed Carrots

Crispy Parmesan Ranch Smashed Carrots


  • 1 pound baby carrots
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 (1 ounce) packet ranch seasoning
  • 1 tablespoon finely chopped parsley
  • ranch dressing for dipping (optional)
Preparation time:

40 minutes

Portions: 6
Difficulty: Baja


Crispy Parmesan Ranch Smashed Carrots


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment. 

  2. Place carrots in pot. Add water; boil until fork tender, 8 to 10 minutes. Drain well. 

  3. Toss carrots with oil on the prepared baking sheet. Use a heavy bottomed glass or jar to smash the carrots, taking care not to break them fully apart. Top each carrot evenly with Parmesan cheese and ranch seasoning.  

  4. Bake in the preheated oven until crispy and golden brown around the edges, 20 to 25 minutes.  Sprinkle with parsley and serve with ranch dressing if desired.

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