Smashed Carrots

Ranch Smashed Baby Carrots With Parmesan

4 from 3 votes

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 25 minutes minutes

Total: 45 minutes minutes

Servings: 6 servings

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! 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.
Draining carrots in a sieve.
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.
Carrots on a pan with parmesan.
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.
Smashing baby carrots with a cup.
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.