Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Smashed Parmesan Carrots
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- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 19 mg
- Sodium
- 288 mg
Carrots don’t usually get the crispy treatment, but they’re surprisingly great candidates. Roasting them brings out their natural sweetness, then smashing them into a layer of finely shredded Parmesan creates a salty, lacy crust that shatters as you bite in. The tarragon-lemon dipping sauce cuts through the richness and keeps things bright. Because the recipe is naturally gluten-free, it works just as well as a snack or appetizer as it does a side dish. When going the side-dish route, I like to spread the sauce on the bottom of a platter and pile the carrots on top, so you get a little with every bite.
- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 19 mg
- Sodium
- 288 mg
Ingredients
Tarragon-Lemon Dipping Sauce:
Carrots:
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Directions
Special equipment:
a silicone baking mat, optional- For the tarragon-lemon dipping sauce: Stir together the mayonnaise, sour cream, tarragon, lemon zest and mustard in a small bowl. Season with salt and plenty of pepper. Cover and refrigerate until ready to serve.
- For the carrots: Position an oven rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment.
- Cut the carrots crosswise into 1 1/2-inch lengths. If some parts of the carrots are thicker than 1 inch in diameter, cut those pieces in half lengthwise. Toss the carrots on the prepared baking sheet with the olive oil, 1/2 teaspoon salt and several grinds of pepper. Roast until a paring knife slides easily through the thickest carrot, 30 to 40 minutes. Transfer the carrots to a plate and carefully wipe the baking mat or parchment clean with a kitchen towel.
- Mix the Parmesan, garlic powder, paprika, 1/4 teaspoon salt and several grinds of pepper in a small bowl. Sprinkle the mixture evenly over the clean baking mat. Arrange the carrots on top, leaving space between each. Using the bottom of a glass, gently press each carrot to smash into the cheese.
- Bake until the cheese is dark golden brown and crisp, about 12 minutes. Let cool on the baking sheet for 5 minutes, then use a thin metal spatula to lift the carrots and crispy Parmesan from the pan, breaking it apart as needed.
- Transfer to a serving platter and sprinkle with any crispy cheese bits left on the baking sheet. Serve immediately with the dipping sauce.
Cook’s Note
Shredding your own Parmesan on the small or medium holes of a box grater is the key to this recipe. Finely shredded Parmesan (long thin strands) is essential here—it adheres well to the carrots and melts evenly into a thin, lacy crust that turns perfectly crisp. Grated Parmesan, pre-shredded Parmesan or larger shreds won’t achieve the same texture or melt in the same way.
