Crispy Parmesan Ranch Smashed Carrots
These crispy Parmesan Ranch smashed carrots turn simple veggies into golden, cheesy bites with herby ranch seasoning and a satisfying crunch—perfect as party appetizers or savory snacks.
Equipment
- Sheet Pan
- Parchment Paper
- Pot
Ingredients
Main Ingredients
- 1 lb carrots thick and peeled
- 2 tbsp olive oil
- 2 tbsp dry ranch seasoning
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup Parmesan cheese shredded
- 2 tbsp fresh parsley chopped (optional)
Instructions
- Trim and peel the carrots. Boil them in salted water for 15–18 minutes, or until fork-tender.
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Place carrots on the prepared pan. Gently smash each with the bottom of a glass or jar.
- Drizzle smashed carrots with olive oil. Sprinkle with dry ranch seasoning, garlic powder, and black pepper.
- Roast for 20–25 minutes until crispy and golden at the edges.
- Remove from oven, top with Parmesan cheese, and return to bake for 5–8 more minutes until melted and golden.
- Garnish with chopped parsley if desired and serve warm with dipping sauce of choice.
Notes
- Make ahead tip: boil and refrigerate the carrots a day in advance.
- Optional flavor boost: drizzle hot honey butter after baking for a sweet-heat finish.