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Baked Smashed Carrots with Parmesan and Yogurt Dip

2 serving(s)

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Ingredients

  • 4-5 larger carrots
  • 1 tbsp olive oil
  • 50 g Parmesan cheese or Grana Padano
  • salt to taste
  • pepper to taste
  • 140 g plain creamy yogurt or Greek yogurt
  • 2 cloves garlic
  • 1 handful fresh parsley

Steps

  • 1
    Peel the carrots and cut them into diagonal slices about 1 cm thick. Place them in a pot, cover with water, and cook until tender, about 20 minutes. Let them cool slightly; meanwhile, preheat the oven to 220 °C and line a baking sheet with parchment paper.
  • 2
    Drizzle oil, salt, and pepper onto the baking sheet, add the carrots, and toss thoroughly to ensure the seasoned oil coats all slices.
  • 3
    Using a glass or a small bowl with a flat bottom, smash each carrot piece into thin discs – the thinner they are, the crispier they will be.
  • 4
    Sprinkle each smashed piece generously with grated cheese and bake in the preheated oven for 20 minutes, or until the carrots are perfectly crispy.
  • 5
    Meanwhile, prepare the dip. Mix the yogurt with the crushed garlic, add the finely chopped parsley and a pinch of salt, then stir thoroughly.
  • 6
    Let the baked crispy carrots cool on the baking sheet for a few minutes, then serve with the yogurt dip.
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Ingredients