Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.
- Bring salted water to a gentle boil in a large pot.
- Add whole peeled carrots and boil for 12–15 minutes until fork-tender.
- Drain the carrots and let cool for about 5 minutes.
- Smash each carrot on a flat surface gently.
- Arrange smashed carrots on baking sheet, drizzle with olive oil, and season with salt, pepper, garlic, and paprika.
- Roast for 20–25 minutes until golden brown and crispy.
- Whisk honey and balsamic vinegar in a bowl, then drizzle over the roasted carrots.
- Finish with fresh herbs, Parmesan, and flaky sea salt.
Nutrition
Notes
These carrots are versatile and can complement dishes like Lemon Butter Chicken or grilled salmon.
