I stole this recipe for Ranch Smashed Baby Carrots from liveeatlearn.com. These delicious carrots are only four ingredients. Baby carrots are boiled in water until tender, then drained and patted dry. Next 1 cup of grated Parmesan cheese is sprinkled over a baking sheet lined with parchment paper. The carrots are placed on top of the cheese, evenly spaced out. Then the bottom of a cup is used to smash and flatten each carrot. Next the carrots are brushed with olive oil and sprinkled with dry ranch seasoning mix. The carrots are baked for 20 minutes until the cheese is melty and golden brown. These carrots are so delicious with the ranch seasoning and the crispy melted cheese that everyone will like them.

The ingredients for this recipe are: 16 oz baby carrots, 1 cup grated Parmesan cheese, 1 Tbsp olive oil and 2 Tbsp ranch seasoning mix

Bring a large pot of water (½ full) to a boil. Add the carrots and boil until fork-tender, about 10 minutes.

Drain the carrots well.

Then pat the carrots dry.

Sprinkle 1 cup grated Parmesan cheese evenly over a parchment-lined baking sheet. Set the dried carrots on of the cheese, spacing them out so they have room to spread when you smash them.

Use a cup to gently but firmly smash each carrot to flatten.

Brush the carrots with 1 tbsp olive oil and then sprinkle the tray with 2 tbsp ranch seasoning mix.

Bake at 400 F for 15 to 20 minutes, or until cheese is melty and golden brown at the edges.

Let cool slightly, then tear into pieces and serve warm.

If you liked this recipe for Ranch Smashed Baby Carrots then you can also try Ranch Roasted Carrots, Carrots & Mushrooms in Marsala, Roasted Carrots and Potatoes or Roasted Carrots.

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Ranch Smashed Baby Carrots

Baby carrots are boiled in water until tender, then drained and patted dry. Next 1 cup of grated Parmesan cheese is sprinkled over a baking sheet lined with parchment paper. The carrots are placed on top of the cheese, evenly spaced out. Then the bottom of a cup is used to smash and flatten each carrot. Next the carrots are brushed with olive oil and sprinkled with dry ranch seasoning mix. The carrots are baked for 20 minutes until the cheese is melty and golden brown.

Course Vegetable

Prep Time 25 minutes

Cook Time 20 minutes

Servings 6 people

Ingredients

• 16 oz baby carrots
• 1 cup grated Parmesan cheese
• 1 Tbsp olive oil
• 2 Tbsp ranch seasoning mix

Instructions

1. Bring a large pot of water (½ full) to a boil. Add the carrots and boil until fork-tender, about 10 minutes. Drain well and pat the carrots dry.

2. Preheat oven to 400 F. Sprinkle 1 cup grated Parmesan cheese evenly over a parchment-lined baking sheet. Set the dried carrots on of the cheese, spacing them out so they have room to spread when you smash them.

3. Use a cup to gently but firmly smash each carrot to flatten. Brush the carrots with 1 tbsp olive oil and then sprinkle the tray with 2 tbsp ranch seasoning mix.
4. Bake for 15 to 20 minutes, or until cheese is melty and golden brown at the edges. Let cool slightly, then tear into pieces and serve warm.