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These Smashed Baby Carrots with Parmesan are a viral sensation. With just 4 ingredients and a quick 30-minute cook, these cheesy, crispy, and totally irresistible bites are the easiest way to elevate your dinner game.
Serve them as a “crouton” on this Harvest Salad, or pair them with another snack like Crispy Kale Chips or Air Fryer Mozz Sticks.
save this recipe!Smashed vegetables are so much more fun than regular vegetables. I mean, you get to smash them (so satisfying), and they become ultra-crispy around the edges (double whammy!).
You may have seen our smashed broccoli and smashed Brussels sprouts, but have you tried our world-famous ranch smashed baby carrots with Parmesan yet?! This side dish requires a slightly different technique than other smashed recipes, but it’s actually more straightforward and takes less time!
It’s worth the hype
- Parmesan cheese on the bottom of the pan is key to smashed carrots. This essentially creates a crispy ‘chip’ into which the carrots are nestled.
- Boiling the carrots retains their moisture but softens them enough to smash (instead of roasting them first, which would dry them out).
- Ranch seasoning is packed with savory, herby yumminess in one little package, making this recipe ridiculously easy (and kid-approved!).
Reader rating
“All of the smashed veggie recipes we have tried from this site are really good. The smashed Brussels sprouts are our favorite, but these were pretty darn good!” —Walter
Grab These 4 Ingredients
- For The Carrots: We’ll need baby carrots and olive oil for the base. I prefer baby carrots because they are already bite-size, saving us time!
- Added Flavors: To create the crunch and flavor, we will mix a ranch seasoning packet and freshly grated Parmesan.
What are baby carrots?
You might think that baby carrots are a type of carrot, but in fact, they are simply big carrots cut into baby sizes. An industrial cutter manufactures them to make a distinct baby carrot shape.
Let’s Smash Some Carrots!
These smashed baby carrots are ready in 30 minutes thanks to a few tricks, like crisping the parmesan on the bottom of the pan! This is just a quick overview. Jump to the recipe for the full printable instructions!
- Boil the baby carrots and dry them well.
- Assemble a tray with parmesan on the bottom and carrots on top.
- Smash the carrots and top with oil and ranch.
- Bake for 20 minutes.
Recipe Testing Notes
These smashed carrots are so darn simple yet so perfect. Here’s how to make a smashing recipe every time (see what I did there?).
- Ranch seasoning is the quickest and easiest way to take your carrots to flavor town. Seriously, nothing with ranch can taste bad. (I don’t make the rules—I just follow them.)
- A full layer of Parmesan delivers that crispy, mouthwatering bite. The Parmesan can’t be so thick that it doesn’t crisp, but it can’t be too thin, or it will burn!
- Lining the pan with parchment paper before placing the Parmesan is key to getting the carrots and cheese off the tray. Don’t miss this step!
Serve These With…
Smashed carrots work well as an appetizer or a side dish! Here are a few ideas.
- Tzatziki Sauce: This flavor-packed option is amazing if you’re looking for the sauce pairing of the century.
- 30-Minute Black Bean Burger: Swap out the usual burger side and serve these smashed carrots as your “fries.”
- Harvest Fall Salad: These carrots act as a delicious crouton here!
Ranch Smashed Baby Carrots With Parmesan
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 the 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 until the cheese is melty and golden brown at the edges. Let cool slightly, then tear into pieces and serve warm.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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?
Sriracha ranch! About 1 Tbsp of ranch and 1 tsp sriracha.
Could you use frozen baby carrots?Barb
Yep! Just thaw then dry them well first 🙂
Can you use a different type of cheese?
Yes! They might just not get as crispy if it’s a higher moisture type of cheese.
Hi! Did I miss the dip recipe? 🙌🏻
Chipotle ranch! 🙂
I see the nutritional information, but don’t see the serving size.
A serving size is 1/6th of the finished recipe 🙂
All of the smashed veggie recipes we have tried from this site are really good. The smashed Brussels sprouts are our favorite, but these were pretty darn good
The smashed carrots are one I want to try. The picture looks like you used a lot more than one cup of parmesan. Is one cup enough? You said if it’s too skimpy they will burn.
I used one cup and finely grated it, which helps it to go a bit further! You’re welcome to use more if you’d like 🙂
Do you think a vegan parmesan substitute will work.
I haven’t tested this one with a vegan cheese so I can’t say for sure! I’d love to hear how it goes if you try it out 🙂
Can I leave out the ranch dressing? No matter what I save from your site, I absolutely love. You’re amazing!!
Yes, the ranch dressing is really just for flavor. You can use whatever spices you want here! I’m so happy to hear that you’ve been loving the recipes, Joanne!