Wash and gently scrub the carrots under cold running water. Optionally, peel them for a smoother texture. Halve them lengthwise or leave whole.

Place the prepared carrots in a large pot, cover with water, and bring to a boil. Reduce to a simmer and cook for 10-12 minutes until tender.

Drain the carrots and let them cool slightly. Smash each carrot with a fork or your hands until flattened.

In a mixing bowl, toss smashed carrots with olive oil, salt, and pepper until evenly coated.

Preheat oven to 425°F (220°C). Arrange carrots on a baking sheet in a single layer and roast for 20-25 minutes until golden brown.

Remove from oven, let cool slightly, and serve warm. Add optional toppings if desired.