Ingredients
Scale
- 1 lb whole carrots (medium-sized work best)
- 2 tablespoons olive oil
- 1.5 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash and peel your carrots, trimming off the ends. Bring a large pot of salted water to a boil. Add the carrots and cook them for about 10 to 12 minutes until they are fork-tender but not falling apart. Drain the carrots and pat them completely dry with a paper towel. Excess moisture is the enemy of crispiness, so do not skip the drying step.
- Place the boiled carrots on the prepared baking sheet, leaving space between each one. Use the bottom of a heavy glass or a potato masher to gently press down on each carrot until it is about 1/4 inch thick. In a small bowl, whisk together the olive oil, honey, garlic powder, and smoked paprika. Brush this mixture generously over both sides of the smashed carrots. Sprinkle with salt, pepper, and the grated Parmesan cheese. Roast in the oven for 20 to 25 minutes, or until the edges are golden brown and crispy.
- Remove the carrots from the oven and let them sit on the tray for 2 minutes to firm up. Transfer them carefully to a serving platter using a spatula. Sprinkle fresh chopped parsley over the top for a pop of color and freshness. Serve them warm with a side of Greek yogurt dip or spicy mayo if desired. These are best enjoyed immediately while they maintain their peak crunch.
- Cook Time: 45 minutes