Twice baked, crispy smashed carrots tossed with tons of parm, fresh parsley, and toasty pistachios ALL topped off with an easy tahini drizzle: these Parmesan Pistachio Smashed Carrots are my recent obsession!
Jump to RecipeWe’ve all heard of smashed potatoes. They’re crispy, trendy, delicious, and kind of a pain in the butt to make… if you ask me. Personally, I love the idea of smashed vegetables. I mean, more surface area equals more room for a crisp finish… right? And, in all honesty, those crispy edges are what truly makes a good veggie side dish. So, when debating making some classic trendy smashed potatoes for dinner the other night, I realized that we should really be smashing other veggies, too. Hence these Parmesan Pistachio Smashed Carrots were born. Easier than a smashed potato, super crispy and crunchy, and loaded with the best of flavors: this is truly the best vegetable side dish. Perfect for your Thanksgiving spread!
the breakdown…
These Parmesan Pistachio Smashed Carrots are definitely more fun than your average roasted veggie. Still, that doesn’t mean they have to be overly complicated. With just a few quick steps, this dish can be prepared in no time.
Start everything off by pre-roasting your carrots. Shave the dirty skin off of some full carrots and get to tossing with that flavor. I like to use medium to small carrots, as they roast up quicker in the oven. Oh, and I like to leave the stems on, just for a pretty presentation… ya know? Really, though, you could even go with baby carrots for this one… or even parsnips. Is many ways you approach this one!
get to roasting!
Toss those carrots with some oil for crispness, some salt and pepper of course, and some dried parsley to get those flavors going. Nothing crazy, just good. Throw that all into the oven at a high temp and get to roasting!
Once your initial roast is done, the carrots should be fork tender — aka the perfect texture for smashing. To smash my carrots, I like to use the bottom of a can or a jar. Mason jars work wonderfully for this. This is simply the easiest way to get the carrots to smash down without having to go crazy with heavy pots and pans. Plus, given that you’ve already roasted your carrots for a while, you shouldn’t even need to use much elbow grease. If smashing veggies intimidates you, try this recipe. I swear it’s as easy as can be.
all about texture!!
The next step in this Parmesan Pistachio Smashed Carrots recipe is to go in with all those crispy crunchy bits. I’m talking Panko breadcrumbs, parmesan cheese, and even more oil for an extra caramelization. Then, after just a few more minutes in the oven, your carrots are the perfect golden crisp veggie that’s just above and beyond.
To finish everything off, toss your carrots with some toasted pistachios and fresh parsley. Parsley and carrots is just a match made in heaven, trust me. But, if you did want to substitute them for chives, I that would also be a possibility. Same goes for pistachios — they’re absolutely delicious in this dish, but could easily be substituted for pecans, almonds, walnuts, or even a seed of sorts. Go with what’s easiest!
Lastly, drizzle your carrots with some of my go-to easy tahini greek yogurt drizzle and hit them with some feta. I leave feta optional here, as I know that’s a lot of cheese. But, at least in my world, more is more… especially when it comes to cheese. So add some of that salty crumbly goodness! Oh, and definitely don’t skip that drizzle. In all honesty, I keep some of this easy tahini, greek yogurt, water, garlic powder, lemon and salt mixture in my fridge at all times. It’s truly the best on everything!!
how to serve them up…
These Parmesan Pistachio Smashed Carrots are truly the best side dish to impress. Not only are they super easy, but they’re also incredibly unique — making for the perfect addition to your Thanksgiving, dinner party, or potluck spread. Better yet? Serve this up with a protein, such as my Lemon Panko Crusted Grouper or Chicken Souvlaki Skewers for an easy weeknight meal. You could even drizzle these with a little lemon tahini action or a whipped feta or goat cheese to take things above and beyond. The options are seriously endless. However you serve them up, though, I’m sure they’ll be a hit!!
I hope you love these Parmesan Pistachio Smashed Carrots as much as I do! Let me know what you think in the comments below:)
Parmesan Pistachio Smashed Carrots
Course: Side dish, VegetableCuisine: American, FusionDifficulty: Easy4
servings15
minutes35
minutes50
minutes
Twice baked, crispy cheese smashed carrots tossed with all the parmesan cheese, fresh parsley, and toasty pistachios: these Parmesan Pistachio Smashed Carrots are the best vegetable side dish.
Ingredients
14-16 medium carrots, peeled and sliced in half lengthwise
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp garlic powder
2 tsp dried parsley
¾ cup parmesan cheese, finely grated
⅓ cup Panko breadcrumbs
½ cup pistachios, toasted and chopped
½ cup fresh parsley, finely chopped
½ a lemon, zested
optional additions: crumbled feta cheese
- tahini drizzle:
2 tbsp tahini paste
3 tbsp plain greek yogurt
2-3 tbsp water, as needed
1 small lemon, juiced
1 tsp garlic powder
a pinch of salt, to taste
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Toss the carrots with the olive oil, salt, pepper, garlic powder, and dried parsley. Line up on the baking sheet and transfer to the oven. Bake for 30-35 minutes, or until softened.
- Meanwhile, whisk all of the tahini drizzle ingredients until combined.
- Switch the oven to the lowest broil setting. With the bottom of a can (or a similar surface), smash each carrot flat onto the baking sheet. Once they’re all smashed, toss with the parmesan cheese and Panko, and return to the oven. Spray or drizzle with more olive oil, as needed. Bake for another 6-8 minutes, or until crisp.
- Toss the carrots with the pistachios, fresh parsley, and lemon zest. Drizzle with the tahini sauce and finish with crumbled feta, if desired. Enjoy! Serve and enjoy!
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