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.
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