1 pound carrots, peeled and cut into uniform 2-inch pieces
½ cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon coarse ground pepper
Place carrots in a medium-sized saucepan, cover with water and place over medium-high heat.
Bring to a boil. Allow carrots to cook for about 10 minutes in boiling water or until fork-tender.
Or microwave until tender
Drain carrots and allow to cool slightly.
While the carrots cool, preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the carrots, parmesan cheese, olive oil, garlic powder, salt, and
pepper. Stir well to fully coat.
½ cup grated parmesan cheese,2 tablespoons olive oil,1 teaspoon garlic powder,½ teaspoon
salt,½ teaspoon coarse ground pepper
Transfer carrots to the prepared baking sheet and space them out so they are in an even layer and
not touching. Using a flat-bottomed glass or jar, smash each carrot.
Roast in the preheated oven for 20 minutes. Remove from the oven, flip each smashed carrot and
continue to roast for 15-20 minutes or until crispy and starting to caramelize.
Remove from the oven, sprinkle with flake salt and extra parmesan cheese, if desired.