Crispy Smashed Carrots with Feta

Tender carrots are smashed and roasted until crisp, then topped with salty feta, honey, parsley, lemon, and garlic for an easy vegetarian side.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds carrots
• 3 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 3 ounces feta cheese
• 1 tablespoon honey
• 2 tablespoons fresh parsley
• 1 medium lemon

Cooking instructions

1. Heat the oven to 425°F. Bring a large pot of salted water to a boil. Add the carrots and boil for 10 to 12 minutes, until a knife slides into the thickest carrot with little resistance. Drain well. (about 12 min) — 425°F
2. Arrange the carrots on a parchment-lined baking sheet. Using the bottom of a glass or measuring cup, gently press each carrot until flattened but still intact. (about 3 min) — 425°F
3. Stir the olive oil with the grated garlic, salt, and pepper. Brush the mixture over both sides of the smashed carrots. (about 3 min) — 425°F
4. Roast for 20 to 25 minutes, flipping once, until the edges are deeply browned and crisp. (about 25 min) — 425°F
5. Crumble the feta over the hot carrots. Drizzle with honey, then finish with parsley and the zest and juice of the lemon. (about 2 min) — 425°F