Begin by preparing your fresh carrots. Peel them if desired, then chop larger ones in half lengthwise for even cooking. Bring a pot of salted water to a boil and add the carrots. Cook for about 10-15 minutes until fork-tender.

Once the carrots are cooked, drain them thoroughly and transfer them to a clean surface. Using the flat side of a fork or a potato masher, gently press down on each carrot to flatten them to about half an inch thick.

Drizzle your olive oil over the smashed carrots, ensuring each piece gets a nice coating. Next, sprinkle them with salt, freshly cracked pepper, and any additional spices.

Preheat your oven to 425°F (220°C) while arranging the seasoned smashed carrots on a baking sheet lined with parchment paper. Roast for about 20 minutes, flipping halfway through.

Once out of the oven, let the smashed carrots cool for a minute. Top with fresh herbs or a sprinkle of cheese for extra flavor if desired.