With gooey parmesan and zesty ranch seasoning, these Ranch Smashed Baby Carrots with Parmesan make the perfect appetizer or side dish. They only take 4 ingredients and are ready in 30 minutes. Everyone will be finishing their plates with this at the dinner table!
Smashed vegetables are just so much more fun than regular vegetables. I mean, you get to smash them and then they get nice and crispy, what’s not to love?
But have you ever tried smashed carrots? You’ve probably tried smashed potatoes, smashed sweet potatoes, or even smashed cauliflower but I’m guessing carrots weren’t on your radar.
To make this easy baby carrots recipe, it takes a little bit of a different technique than other smashed vegetables, but it’s actually easier and takes less time! Let me explain.
Why you’ll love it
- Parmesan on the bottom of the pan is key to smashed carrots. This creates a crispy cheese ‘chip’ essentially that the carrot is nestled into.
- Boiling the carrots first retains the moisture but still softens them enough to smash them, as opposed to roasting them first which would dry the carrots out.
- Ranch seasoning is packed with tasty spices in one little package. This makes this recipe insanely easy (and kid-approved!)
Ingredients for Ranch Smashed Carrots
I’ve expertly (I say expert because I studied food for a long time) selected 4 easy staple ingredients for this recipe. And even if you don’t use ranch seasoning regularly, I’m guessing you have a lone packet of ranch seasoning in the back of the cupboard too.
- The Core: We need baby carrots and olive oil for this recipe. I prefer baby carrots because they are already bite-size, saving us time!
- Flavor Base: To create the crunch and flavor, we will mix ranch seasoning and grated parmesan.
What are baby carrots?
You might think that baby carrots are a type of carrot, but actually, they are big carrots cut into baby sizes. An industrial cutter manufactures them to make the distinct baby carrot shape.
How to make Carrots with Crispy Parmesan
This baby carrot recipe is ready in 30 minutes thanks to a few tricks, like putting the parmesan on the bottom of the pan to crisp up!
- Boil the baby carrots and dry them well.
- Assemble the sheet tray with parmesan on the bottom and carrots on top.
- Smash the carrots and top with oil and ranch
- Bake for 20 minutes.
Storage
These carrots are best served warm right away but leftovers can be stored in the fridge. Keep them in an air-tight container for up to 3 days – just let them cool completely before storing. To reheat them, place them in the oven or air fryer to crisp the parmesan carrots back up. You can also check out our full guide to storing carrots.
Why this Recipe Works
These carrots are so darn simple but so perfect. Here’s why you don’t need a complicated recipe to make the most delicious smashed carrots.
- Ranch seasoning is a combination of buttermilk, pepper, garlic, dill, and more delicious spices. Nothing with ranch can taste bad. I don’t make the rules, I just follow them.
- Lining the pan before placing the parmesan is key to being able to get the carrots and cheese off the tray.
- A full layer of parmesan is what delivers the crispy and delicious bite. The parmesan can’t be too thick that it doesn’t crisp but it can’t be too thin that it burns.
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
FAQs
Can I make this with full-size carrots?
Definitely! I would recommend slicing the carrots into 1″ thick rounds.
Can I make these ahead of time?
You can, but they won’t be crispy and I think they are best served warm. I would recommend boiling them first so that half of the recipe is done. Then, bake them right before you want to serve them.
Can I adjust the spices?
Yes, these are delicious with a little heat. This can come from diced jalapenos, red pepper flakes, or cayenne pepper.
what to serve smashed carrots with
Smashed carrots can be served as an appetizer or a side dish. Here are a few ideas for serving.
- With a sauce like this Miso Mayo or Feta Tzatziki Sauce.
- As a burger and fries with this 30-Minute Black Bean Burger.
- As an appetizer spread with Creamy Caesar Beans on Toast and Upside Down Onion Tart.
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
Ingredients
- 16 oz baby carrots 453 g
- 1 cup grated parmesan 80 g
- 1 Tbsp olive oil 15 mL
- 2 Tbsp ranch seasoning mix
Instructions
- Boil: Bring a large pot of water (½ full) to a boil. Carefully add carrots and boil until fork-tender, about 10 minutes.When finished, drain well and pat dry.
- Assemble: Preheat oven to 400°F (204°C). Sprinkle 1 cup grated parmesan evenly over a parchment-lined baking sheet. Set dried carrots on top of the parmesan, spacing them out so they have room to spread when you smash them.
- Smash: Use a cup to gently but firmly smash each carrot to flatten. Brush carrots with 1 Tbsp olive oil then sprinkle the tray evenly with 2 Tbsp ranch seasoning mix.
- Bake: Bake for about 15 to 20 minutes, or until cheese is melty and golden brown at the edges. Let cool slightly, then tear into pieces and serve warm.
Haley says
Hello! These look super good and I’d like to try them. What’s the sauce you dipped them in at the end of the video?
Sarah Bond says
Sriracha ranch! About 1 Tbsp of ranch and 1 tsp sriracha.