Begin by washing and peeling the carrots, then cut them into halves or leave them whole, depending on their size.

Boil or steam the carrots in salted water for about 10-12 minutes, or until fork-tender but not too soft—this ensures they hold their shape when smashed.

Drain and let them cool slightly.

Using a fork or the bottom of a glass, gently flatten each carrot until they are about half an inch thick.

Drizzle the smashed carrots with olive oil and sprinkle generously with salt and pepper.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Arrange the seasoned, smashed carrots on the sheet in a single layer, allowing space between each piece for even roasting.

Bake them for 20-25 minutes, or until they are golden brown and crispy around the edges.

If using Parmesan cheese, sprinkle it over the carrots during the last 5 minutes of roasting.

Remove from the oven and serve hot, garnished with fresh herbs if desired.