Crispy Parmesan Ranch Smashed Carrots Recipe for 4 Servings

Instructions:

1. Place 450g peeled carrots in a large pot of water with 5g kosher salt. Bring to a boil and cook for 12–15 minutes until fork tender. Note: They should be soft enough to squash but not falling apart.
2. Drain the carrots and pat them thoroughly dry with a clean kitchen towel. Note: Any lingering water will create steam and prevent the crispy crust from forming.
3. Preheat your oven to 220°C (425°F) and line a large baking sheet with a fresh piece of parchment paper.
4. Arrange the dried carrots on the sheet. Use the bottom of a heavy glass to gently press down on each one until it is approximately 6 mm thick.
5. In a small bowl, whisk together 45 ml olive oil, 50g grated parmesan, 20g ranch seasoning, pepper, and garlic powder to create a thick, fragrant paste.
6. Spread the parmesan ranch mixture evenly over the top of each smashed carrot, making sure to cover the edges.
7. Roast in the center of the oven for 30–35 minutes until the cheese forms a mahogany colored crust.
8. Watch for the edges to turn dark brown and look shattered or lacy.
9. Remove the tray and let the carrots sit for 2 minutes to allow the cheese to firm up.
10. Garnish with 5g finely chopped parsley and serve while the sizzle is still audible.