Start by washing the carrots thoroughly, removing any dirt or debris. Optionally, peel them for a smoother texture. Cut the carrots into halves or quarters, ensuring uniform pieces for even cooking.

In a large pot, bring water to a boil and add the carrot pieces. Cook them for about 10-15 minutes or until they're just tender enough to pierce easily with a fork. Alternatively, you can steam the carrots for a healthier option. Once done, drain the carrots and let them cool slightly.

Using the back of a fork or the bottom of a glass, gently flatten each carrot piece on a cutting board or a plate. Aim for a thickness of about half an inch.

Preheat your oven to 425°F (220°C). Arrange the smashed carrots on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle salt and pepper. Roast in the preheated oven for 20-25 minutes.

Once your smashed carrots are beautifully crispy and golden, remove them from the oven and let them cool for a couple of minutes before serving.