Begin by washing and peeling the carrots if desired, then chop them into halves or quarters for even cooking. In a large pot, bring salted water to a boil and add the carrots. Cook for about 10 minutes until tender.

Once cooked, drain the carrots and spread them on a baking sheet lined with parchment paper. Allow cooling briefly. Using a fork or potato masher, gently press down each carrot until flattened.

Drizzle olive oil generously over the smashed carrots. Sprinkle with salt and pepper, and add any preferred spices or fresh herbs. For a savory touch, sprinkle optional cheese over the top.

Preheat your oven to 425°F (220°C). Place the baking sheet in the oven and roast for 20-25 minutes until edges are golden brown and crispy.

Remove from oven, let cool for a minute, and serve hot as a delightful side dish.