Crispy, caramelized, and totally irresistible! Barely roasted carrot halves are smashed to create more surface area and caramelly edges. Manchego and hazelnuts reinforce their nutty earthy flavor. A lovely, impressive way to prepare an ordinary side dish.
Bring out carrots’ natural sweetness by roasting them in the oven. Although it takes longer than steaming or microwaving, the tender, caramelized outcome makes the extra cook time worthwhile. Simply roast the carrots until they’re fork-tender, then smash them (without breaking), sprinkle with a little cheese, and roast again until the edges are nice and crispy and the cheese is melted.
If you are starting with raw filberts, toast the nuts in a dry pan. When cooled, removed the skins as much as possible. The hazelnuts can be chopped in a small mini food processor, or hit with a mallet while inside a ziploc bag.
Roasted Smashed Carrots
Ingredients
- 1 lb. medium carrots, peeled and halved lengthwise
- 2 Tbsp. olive oil, divided
- 1/2 tsp. salt
- 1/4 tsp. smoked paprika
- 1/4 tsp. black pepper
- 1/4 to 1/2 cup shredded Manchego cheese (1 to 2 oz.)
- 2 Tbsp. chopped toasted hazelnuts, skins removed
- 1/2 tsp. orange zest (optional)
- 1 orange wedge (optional)
Directions
- Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. Place carrots in prepared pan. Drizzle with 1 Tbsp. of the oil. Sprinkle with salt, paprika, and pepper; toss to coat.
- Roast until carrots are fork tender, 20 to 25 minutes. Use the bottom of a heavy glass or measuring cup to smash carrots, without breaking them, to about 1/2-inch thickness. Drizzle with remaining 1 Tbsp. oil. Sprinkle with cheese. Roast until edges of carrots are lightly browned and crisp, 15 to 20 minutes more.
- Sprinkle with hazelnuts. If you like, top with orange zest and squeeze orange wedge over carrots. Serve immediately.
Recipe by Maddy Bendgen for Better Homes and Gardens
Accounting for Taste 