Smoky Crispy Parmesan Ranch Smashed Carrots

Ingredients

• 1.0 pound carrots (medium-sized, about 3/4" to 1/2" in diameter)
• 2.0 tablespoons olive oil (divided)
• 1.0 teaspoon kosher salt
• 2.0 tablespoons ranch seasoning powder
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup Parmesan cheese (grated, divided)
• 2.0 tablespoons butter
• 1.0 tablespoon parsley (fresh, chopped, optional)
• ranch dressing (for serving, optional)

Instructions

1. Preheat your wood pellet grill to 375-400°F, preferably using fruit woods like apple or cherry for flavor. Meanwhile, wash and peel the carrots, cutting any large ones in half lengthwise. Toss the prepared carrots with 1 tablespoon of olive oil and 1/2 teaspoon of salt before placing them directly on the grill grates or on a perforated grill pan.
2. Smoke the carrots for 15-20 minutes until they are just tender enough to smash but still firm when pierced with a fork. Once done, remove them from the smoker and allow them to cool slightly before proceeding with preparation.
3. Slice the smoked carrots into 1/2-inch thick coins, discarding any very thin end pieces. Using the bottom of a flat glass or measuring cup, gently smash each carrot coin to about 1/4-inch thickness while applying a circular motion to prevent sticking. In a bowl, combine ranch seasoning, the remaining salt, and black pepper, then sprinkle this mixture over the smashed carrots along with half of the Parmesan cheese, ensuring both sides are well coated.
4. Heat a large cast iron skillet over medium-high heat, adding the remaining tablespoon of olive oil and the butter. Once the butter is melted and bubbling, carefully lay the seasoned smashed carrots in a single layer, working in batches if necessary to avoid overcrowding. Cook the first side for 2-3 minutes until golden and crispy, then carefully flip each carrot and cook the second side for an additional 2 minutes. Sprinkle the remaining Parmesan cheese over the top while still in the pan, allowing it to melt and crisp slightly.
5. Transfer the crispy smashed carrots to a serving platter, garnishing with chopped fresh parsley if desired. Serve immediately while hot and crispy, accompanied by ranch dressing on the side for dipping if preferred.