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Clean recipe · delish.com

Parmesan Ranch Smashed Carrots

Tossed in ranch seasoning and cheese and roasted until crispy on the outside and chewy in the center, these smashed carrots are the must-have spring party app.

Original recipe: delish.com

Yield:
6 servings
Prep:
10 min
Cook:
0 sec
Total:
50 min
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Ingredients

  1. 1 lb. carrots
  2. 1 tbsp. water
  3. 1/4 tsp. kosher salt
  4. 1 tbsp. neutral oil
  5. 2 tbsp. ranch powder seasoning
  6. 1/4 tsp. freshly ground black pepper, plus more
  7. 1/4 c. finely grated or shredded Parmesan, divided
  8. Ranch dressing, for serving

Instructions

  1. Arrange a rack in center of oven; preheat to 425°. Peel carrots, then cut crosswise into 1/2"-thick coins. (For best results, the diameter of the coins should be between 3/4" and 1/2". When you reach the super-thin carrot ends, discard or reserve for another use.)
  2. In a large microwave-safe bowl, combine carrots, water, and salt. Cover with plastic wrap or a heatproof plate and microwave for 3 minutes. Remove from microwave; stir carrots, recover, and microwave in 1-minute increments, stirring between each, until carrots are very tender, 2 to 4 minutes more.
  3. Drain any remaining water from bowl. Drizzle carrots with oil and gently toss until combined. Add ranch powder and pepper and toss again to coat.
  4. Spread carrots cut side down on a large parchment-lined baking sheet. Using a measuring cup or the bottom of a drinking glass, carefully smash each carrot round out to 1/4" thick. Sprinkle with about three-quarters of Parmesan.
  5. Roast carrots until crisp, 15 to 20 minutes.
  6. If desired, turn on broiler. Broil roasted carrots, watching closely, to get more crispy and blistered on top, 1 to 2 minutes more.
  7. Transfer carrots to a platter. Top with remaining Parmesan. Serve with ranch dressing alongside.