Ranch Smashed Baby Carrots With Parmesan
Our ranch smashed baby carrots with Parmesan are a viral sensation, and it’s no surprise why! 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. (Trust me, this is one trend you’ll want to hop on!)
Servings: 6 servings
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.
Video
Notes
Leftovers can be stored in the fridge in an airtight container for up to 3 days (just let them cool completely before storing).
To reheat, place them in the oven or air fryer to crisp the Parmesan back up.
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 as crispy, and I think they are best served warm. I would recommend boiling them first to finish half of the recipe. Then, bake them right before you want to serve them.
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 8.6g | Protein: 5.9g | Fat: 6g | Saturated Fat: 2.8g | Cholesterol: 12mg | Sodium: 357mg | Potassium: 201mg | Fiber: 2.5g | Sugar: 4.1g | Calcium: 177mg | Iron: 1mg
