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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.