Roasted Carrots
Martha Rose Shulman
5167 ratings with an average rating of 5 out of 5 stars
5,167
About 1 hour
Smashed Roasted Carrots
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2pounds carrots, trimmed and scrubbed, large carrots sliced lengthwise into approximately 1-inch-thick pieces
- 2tablespoons neutral oil, such as grapeseed or safflower, or peanut oil
- 2teaspoons fine salt, plus more as needed
- 2tablespoons black vinegar or rice vinegar, plus more to taste
- 1½tablespoons soy sauce, plus more to taste
- 1tablespoon toasted sesame oil
- 2teaspoons dark brown sugar, plus more to taste
- 2teaspoons freshly grated ginger
- 2garlic cloves, finely grated or minced
- ¾cup coarsely chopped cilantro leaves and tender stems, plus more for garnish if desired
- ⅔cup coarsely chopped roasted peanuts, for garnish
- Chile oil or chile crisp, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
285 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 7 grams protein; 791 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees. Place carrots on a rimmed sheet pan, and toss with oil and salt. Roast until tender and caramelized, about 10 to 14 minutes.
- Step 2
Remove carrots from the oven. Using the bottom of a glass measuring cup or a heavy mug, lightly press carrots to flatten slightly and smash. (This will create texture when broiling.) Heat broiler, and broil carrots until charred in spots, 2 to 4 minutes.
- Step 3
While the carrots are roasting, make the dressing: In a small bowl, combine vinegar, soy sauce, sesame oil, brown sugar, ginger and garlic. Whisk until combined, then taste and add more vinegar, soy sauce or brown sugar, if needed.
- Step 4
Pour dressing over charred carrots and toss to combine. Add cilantro and toss. Serve with chopped peanuts and chile oil or crisp, and more cilantro if you’d like.
Private Notes
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Cooking Notes
G
Made this tonight for guests as written (but with a mix of purple, orange, and white carrots), and it was a hit. I was totally unable to smash the carrots after roasting, though— they just wouldn’t smush under my Pyrex measuring cup. The carrots still charred beautifully under the broiler, and I don’t think it mattered at all, so you might as well skip the extra step. Don’t skip the peanuts.
xanadu
great winder salad. Tasted amazing.
nrvelo
Really great recipe. Don’t skip the peanuts they give it some good crunch.
T. Cohen
Since we have a fire going in the woodstove all winter, I've been putting root veggies in aluminum foil packets inside it for roasting. The carrots for this recipe came out great!
SD
I found that the initial roasting time was more like 18-20 minutes with my thicker carrots. And then use another sheet pan to smash and flatten the carrots--and put your back into it. The measuring cup just sends the hot slippery carrots shooting all over the place.
Angela
Love this recipe! I've never quite been able to smash the carrots and haven't found the broiler to make much of a difference...I just roast them in my convection oven until they have a good amount of char. I use apple cider vinegar and powdered ginger and they're still delicious. Love chili crisp on these.
Jess
I wasn't sure about this recipe when my attempts to smush these under a mug sent carrots flying across my counters. I don't know that I "smashed" the survivors so much as dented them. But a couple lost carrots aside, these came out delicious. My husband took one bite and grabbed the serving bowl to get seconds.
ajliebling
Cook carrots 20 min at 425 to soften up, if you'd like to smash them.
rk notes
The carrots were simply exceptional. I used rainbow carrots and didn’t use the cilantro as it tastes terrible to me though did a smidge of fresh mint. But even without it these would’ve easily been the best carrots I have ever eaten.
msl
The flavorings were nice, but I wasn’t a huge fan of the texture - I followed the indicators and mine were mushy.
mCats
These carrots were phenomenal! I needed to cook the carrots longer to get them pliable enough for smashing. While others have said it doesn’t matter, I disagree. The sauce/dressing is so utterly delicious you’ll want it to soak into every cranny. I used roasted, sliced almonds instead of peanuts.
k
Bake time in the recipe is way way way under. At least 20 minutes to get a smashable texture. Other than that, super tasty and a crowd hit!
ajliebling
Cook carrots 20 min at 425 to soften up, if you'd like to smash them.
karaschke
I made this as written, EXCEPT I was making it for just me, as my husband was out. I only used 1 lb. of carrots. Turns out that this salad feeds one as a complete meal. It was not only delicious to this carnivore, but it also satisfied completely. (There are no leftovers.)
SD
I found that the initial roasting time was more like 18-20 minutes with my thicker carrots. And then use another sheet pan to smash and flatten the carrots--and put your back into it. The measuring cup just sends the hot slippery carrots shooting all over the place.
Mary W
Roast in older plan - you'll get color without broiling. Szechwan oil in place of chili oil - different flavor but it works
Jess
I wasn't sure about this recipe when my attempts to smush these under a mug sent carrots flying across my counters. I don't know that I "smashed" the survivors so much as dented them. But a couple lost carrots aside, these came out delicious. My husband took one bite and grabbed the serving bowl to get seconds.
rk notes
The carrots were simply exceptional. I used rainbow carrots and didn’t use the cilantro as it tastes terrible to me though did a smidge of fresh mint. But even without it these would’ve easily been the best carrots I have ever eaten.
Philly Queenie
Doesn’t need as much salt, the charred parts were the best parts! Needed to roast a good bit longer than recipe says. These are delicious.
Alyssa
Great recipe and I don’t even like carrots - for those having trouble smashing the carrots (same) a meat tenderizer mallet does the trick :) Roasted some fennel and added it too.
Amy
I made this with parsnips and carrots. I had no problem smashing but did roast a tad longer than called for. The broiler added extra char. Delicious!
nic
It took closer to 20 minutes for the carrots to become soft enough to smash them. Smashing the carrots is essential. The sauce will mix with the carrots much better. Other kinds of roasted nuts also work well.
carrots
1. Use the bottom of a lightweight skillet to smash these buggers. 2. We avoid soy and use coconut aminos as a substitute, go lighter on the sugar if you do. 3. Never use cilantro, parsley or arugula are my go-to. 4. Peace.
moncprov
easy to make, tho it wasn't easy to 'smash' the carrots- probably because we like them firmer than smashable so i stopped roasting them at 10 minutes, then broiled them for 5. Very tasty, a big hit. (This went very well with the roasted fennel and farro salad also from jan 25,2023- I used leeks instead of fennel and omitted the olives and feta and almonds from that. )
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