Crispy Smashed Carrots with Parmesan

Peel the carrots and cut them into diagonal slices about 1 cm thick. Place them in a pot, cover with water, and cook for about 20 minutes until soft. Let them cool slightly. Meanwhile, preheat the oven to 220 °C and line a baking sheet with baking paper.

Pour oil, salt, and pepper onto the baking sheet, add the carrots, and toss them thoroughly in the mixture so they are coated all around.

Using a glass or a small, flat-bottomed bowl, flatten the individual carrot pieces into thin patties – the thinner they are, the crispier they will become.