Smashed Carrots
Servings: 3 servings
Calories: 50cal
Equipment
- Stockpot or saucepan
Ingredients
- 2 extra large carrots only the flat ends
- 1 Tablespoon unsalted butter melted
- brown sugar to taste
- Kosher salt to taste
- red pepper flakes optional, to taste
Instructions
- Bring a pot of water to a boil. Preheat the oven to 450 F.
- Peel the carrots and trim off the root ends.
- Starting at the fat end, cut carrots into 3/4-inch coins. When you start getting to the more narrow end of the carrot, stop slicing. Reserve the narrow ends for another dish.
- Drop carrot coins into boiling water and cook for 20 minutes. Drain carrots.
- Spray baking sheet with olive oil cooking spray.
- Place boiled carrots onto the baking sheet. Use the flat end of a drinking glass to carefully smash the carrots. You want to break them down but not break them apart.
- Brush the smashed carrots with melted butter.
- Sprinkle carrot coins with brown sugar and Kosher salt.
- Optional: Sprinkle seasoned carrots with red pepper flakes if you like a little heat.
- Bake in preheated oven for 15-20 minutes.
- Turn up to broil for 5 minutes, watching carefully so they just char and don’t burn.
Notes
- Look for carrots that are really big. Likely they will be sold individually by weight rather than in bags.
- You can play around with the seasonings if desired. We've also tried them sprinkled with parmesan cheese or sprinkled with cayenne or chili powder.
Nutrition
Serving: 1serving | Calories: 50cal | Carbohydrates: 4g | Protein: 0.4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 29mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6910IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.1mg
