Ingredients:

  • 1 lb whole carrots, medium-sized
  • 1 tbsp extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp dry ranch seasoning powder
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp freshly cracked black pepper

Instructions:

  1. Scrub the carrots and trim the ends. Boil in a large pot of salted water for 10 minutes until fork-tender but not falling apart.
  2. Drain the carrots and pat them bone-dry with a kitchen towel or paper towels to ensure maximum crispness.
  3. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  4. Place carrots on the baking sheet 2 inches apart. Use the flat bottom of a drinking glass to press down firmly until each carrot is flattened to 1/4-inch thickness.
  5. Drizzle the smashed carrots with olive oil. In a small bowl, whisk together the Parmesan cheese, ranch seasoning, garlic powder, smoked paprika, and black pepper.
  6. Generously mound the seasoning mixture onto each carrot, pressing down slightly to adhere.
  7. Roast for 15–20 minutes until the cheese forms a golden-brown, shattering crust and the carrot edges are caramelized.