Ingredients
Scale
- 2 pounds of carrots, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon fresh thyme leaves (optional, but adds a lovely aroma)
Instructions
- Preheat your oven to 425°F. This high temperature is key for getting the carrots nice and caramelized.
- Place the carrot chunks into a large pot of salted boiling water. Cook for about 10-12 minutes, until they are tender but not falling apart. This step is crucial—remember, we want them soft enough to smash, but firm enough to hold their shape.
- Drain the carrots and let them cool slightly. This is usually when my kids wander in, eager to help with the smashing part.
- Transfer the carrots to a large baking sheet. Use a fork or potato masher to gently smash each piece. This doesn’t need to be perfect—imperfect makes it more fun!
- Drizzle the smashed carrots with olive oil, sprinkle with salt, pepper, and thyme leaves if you’re using them. Toss everything gently to coat the carrots evenly.
- Bake in the preheated oven for 20-25 minutes, until the edges are golden and crispy. Drizzle with honey or maple syrup in the last 5 minutes of baking for that extra touch of sweetness.
- Remove from the oven and let them cool slightly before serving. Enjoy the warm, inviting aroma that fills your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Smashed Carrots, recipe, cooking, food
