Begin by cleaning the carrots thoroughly under running water. Optionally, peel them. Cut the carrots in half lengthwise or leave them whole.

In a large pot, bring water to a boil. Add the prepared carrots and cook for about 10-15 minutes until just tender. Drain and let cool slightly.

On a clean surface, gently smash each carrot until flattened to about half its thickness.

Place the smashed carrots on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and any herbs or spices.

Preheat your oven to 425°F (220°C). Roast the carrots for 20-25 minutes until golden brown and crispy.

Once roasted, let the carrots cool slightly before serving as a delightful side dish.