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Parmesan Garlic Smashed Carrots with Easy Ranch Drizzle

Parmesan Garlic Smashed Carrots - featured image
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Crispy, cheesy, garlicky smashed carrots roasted to golden perfection and finished with a cool, creamy homemade ranch drizzle. This easy, crowd-pleasing side dish is perfect for weeknights, holidays, or any time you want to jazz up your veggies.

Ingredients

Scale
  • 2 pounds medium carrots, peeled and cut into 2–3 inch chunks
  • 2 tablespoons unsalted butter, melted (or olive oil for dairy-free)
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • 1/4 cup sour cream (full-fat or light)
  • 2 tablespoons mayonnaise
  • 1 tablespoon buttermilk (or regular milk)
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper
  • Optional: squeeze of lemon juice for brightness

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Peel carrots and cut into 2-3 inch chunks, keeping pieces similar in size.
  3. Bring a large pot of salted water to a boil. Add carrot chunks and cook for 10-12 minutes, until fork-tender but not falling apart.
  4. Drain carrots in a colander and let them sit for 2-3 minutes to steam off excess moisture.
  5. Melt butter in a small bowl. Stir in minced garlic, salt, and black pepper.
  6. Arrange carrots on the prepared baking sheet, spacing them out. Use a potato masher or sturdy fork to gently press each carrot until mostly flattened but still holding together (about 1/2 inch thick).
  7. Brush each smashed carrot generously with the garlic butter mixture.
  8. Sprinkle carrots with freshly grated Parmesan cheese, pressing lightly so it sticks.
  9. Roast in the oven for 18-22 minutes, until carrots are golden and Parmesan is crispy. Rotate the pan halfway through for even browning.
  10. While carrots roast, whisk together sour cream, mayonnaise, buttermilk, dried dill, dried parsley, onion powder, garlic powder, salt, pepper, and lemon juice (if using) to make the ranch drizzle. Adjust seasoning and thin with more milk if needed.
  11. Arrange roasted carrots on a platter. Drizzle with ranch sauce and sprinkle with chopped fresh parsley. Serve hot.

Notes

For best results, use thick, evenly sized carrots and freshly grated Parmesan. Don’t overcook carrots when boiling—just fork-tender is perfect. Space carrots out on the baking sheet for maximum crispiness. The ranch can be made ahead and kept chilled for up to 3 days. For a dairy-free or vegan version, use olive oil, vegan Parmesan, and plant-based ranch ingredients. Leftovers keep well and can be reheated in the oven for crispiness.

Nutrition

Keywords: smashed carrots, parmesan carrots, garlic carrots, ranch drizzle, roasted carrots, easy side dish, gluten-free, vegetarian, healthy vegetables, holiday side, meal prep, kid friendly

Find it online: https://realityeats.com/parmesan-garlic-smashed-carrots-recipe-easy-ranch-drizzle-side/