These crispy Parmesan ranch smashed carrots, tender with crispy edges, are a satisfying sweet-salty snack, like a very flavorful French fry. They’re also a great side for burgers or anything off the grill. Serve with extra ranch dressing for dipping if you like.
Ingredients
- baby carrots: 1 pound
- water: 0.5 cup
- olive oil: 1 Tbsp
- Parmesan cheese: 0.5 cup (grated)
- packet ranch seasoning: 0.5 piece (1 ounce)
- parsley: 1 Tbsp (finely chopped)
- ranch dressing for dipping: (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment.
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Place carrots in a microwave-safe bowl. Add water; cover with plastic wrap. Microwave on High until fork tender, 8 to 10 minutes. Drain well.
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Toss carrots with oil on the prepared baking sheet. Use a heavy bottomed glass or jar to smash the carrots, taking care not to break them fully apart. Top each carrot evenly with Parmesan cheese and ranch seasoning.
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Bake in the preheated oven until crispy and golden brown around the edges, 20 to 25 minutes. Sprinkle with parsley and serve with ranch dressing if desired.
