Smashed Carrots Recipe That Feels Like Home Cooking

Let me tell you: Smashed carrots are one of those weirdly underrated sides that somehow sneak onto my dinner table at least once a week. The first time I made them—years ago on a chilly Thursday—I was convinced the kids would complain (because, you know, carrots and all) but they inhaled them faster than you can say “pass the butter.” Now it’s practically a family legend (my cousin Josh still claims I forgot the salt that first time, but I remember it differently!).

Why You’ll Love Making These, Promise

I make this when the fridge has that stray bag of carrots and zero inspiration. My wife goes crazy for them because they’re soft but crispy round the edges. Oh, and—honestly—they’re about a thousand times easier than mashed potatoes (no peeling, no fussing). Sometimes I make these for breakfast with eggs, especially if we need something to soak up a little extra hollandaise (messy but worth it). Occasionally one of the kids moans about carrot overload… until I crisp them up extra, then suddenly they’re gone. Funny how that works!

Here’s What You’ll Need (Mostly)

• About 1kg carrots (baby carrots are fine too, or, actually, whatever’s languishing in the crisper)
• 2-3 tablespoons olive oil (but hey, I’ve used coconut oil once when it was all I had—it worked fine)
• A generous sprinkle of flaky salt (my gran swears by Maldon, but honestly, any decent salt will do the trick)
• Black pepper—grind it fresh if you can, but pre-ground is totally fine
• 2 cloves garlic, minced (sometimes I skip this step when I’m in a rush, and nobody really complains)
• Fresh herbs like parsley or thyme—optional (I once used dill by mistake, not my best idea)
• Knob of butter (if you’re feeling fancy or extra hungry)

How I Make Smashed Carrots, Step by Step (Sort Of)

1. First, wash and chop the carrots. If they’re skinny, leave them whole; otherwise, slice them up a bit. Not too fussy—just don’t leave massive chunks (mine usually end up a bit uneven, too).
2. Boil them in a big saucepan of salted water. Takes about 15-20 minutes—poke them with a fork; if they’re soft but not falling apart, you’re golden. This is where I usually forget what I’m doing and scroll through Food52 for dessert ideas (pro tip: set a timer).
3. Drain the carrots well, then spread them out on a baking tray lined with parchment. Here comes the fun bit: smash ’em gently with a potato masher (or, you know, the bottom of a mug if you’re like me and your masher is always weirdly missing).
4. Drizzle with olive oil, season generously with salt, pepper, and that garlic (if you remembered it), then toss on the herbs. Don’t worry if things look a bit weird; trust me, I’ve had some real Frankenstein-looking trays come good after roasting.
5. Roast in a hot oven (about 220°C/430°F) for 20-25 minutes. I suggest flipping them halfway through, but honestly, sometimes I forget and they still turn out fine—just crispier on one side.
6. To finish, dot over the butter (if using) while they’re piping hot. This is the part where I sneak a taste and have to slap my own hand away or there’d be nothing left for dinner.

What I’ve Learned (Usually the Hard Way)

• If you overboil them, it’s not a disaster—they just smash easier, but can get a little soggy (learned that the hard way at Christmas last year).
• Parchment paper makes cleanup a breeze. Once forgot it—my tray looked like it went through a mudslide.
• Salt them while they’re still hot! They soak it in better, trust me.

Other Ways I’ve Tried (Some Better Than Others)

• I’ve sprinkled grated Parmesan right before roasting—adds a lovely golden crust.
• Once swapped in sweet potatoes because I ran out of carrots. Tasted great, but didn’t get quite as crispy. I’d still do it again in a pinch, though.
• Tried tossing in chili flakes for a spicy kick, but (maybe I was heavy-handed?)—kids weren’t fans. You might love it though!

Do You Really Need a Potato Masher?

Look, a potato masher is brillant, but if yours has run off (like mine always does), just use the bottom of a sturdy mug or even a fork. Basically, you want to flatten them enough so the edges crisp up in the oven.

How to Store, if You Magically Have Leftovers

Store cooled smashed carrots in an airtight container in the fridge. They’ll keep for 2-3 days—but honestly, in my house they’re gone before the next morning. I think they taste better the next day cold—perfect for snacking, especially if you dunk them in hummus. You can reheat them on a tray in the oven (never the microwave unless you like them soggy!)

How I Like to Serve These (Totally Optional)

Usually they end up next to roast chicken, but sometimes I go rogue and pile them inside a pita with feta and arugula. My cousin dips them in ranch dressing—bit weird, but, hey, each to their own. Pair with anything that needs a cozy, crispy veggie side. And if it’s Sunday, I add a runny egg on top.

Some Tips I Picked Up the Hard Way

• Don’t rush the roasting, even if you’re late for dinner. I tried cranking the temp once—just burned the edges but left ‘em soggy in the middle. It’s a patience game.
• Actually, I find it works better if you crowd the pan a little—they steam the bottoms and crisp the tops. (Contradicts every pro tip, but it works for me!)
• Keep an eye on your garlic—it burns quick. Maybe toss it in halfway through if your oven runs hot.

FAQ (Real Questions I’ve Gotten…Mostly)

• Can I use frozen carrots? Well, you can, but texture suffers a bit. Just boil them less so they don’t turn into mush. Is it the end of the world? Nope.
• Is that much olive oil healthy? Eh, it’s not a salad, but you’re eating carrots, so that’s a win. Or use less—totally up to you.
• Do I have to peel the carrots? Not at all! I hardly ever bother (especially with homegrown ones). Just scrub ‘em well.
• What’s the best dip? I lean toward garlicky Greek yogurt, but my mate swears by this easy herby dip from Serious Eats.
• Can I prep them ahead? Yes—boil and smash early, then roast just before eating. Saves on last-minute panic.
• Why do my carrots stick to the tray? Probably not enough oil, or maybe your tray is ancient like mine. Try parchment or even a silicone liner.

And if you’re still with me—cheers! Smashed carrots are simple, forgiving, and honestly a little too tasty for their own good. If you want a truly nerdy carrot deep dive, check out The Carrot Museum; it’s a real rabbit hole (carrot hole?).

Now, go make ‘em! And holler if you figure out where all the potato mashers disappear to—because I’m stumped.