Bring a large pot of water to a boil. Preheat oven to 450°F (232°C).

Peel carrots and trim root ends.

Starting at the thick end, slice carrots into 3/4-inch coins. Stop when the carrot becomes narrow; reserve thin ends for another recipe.

Boil carrot coins for 20 minutes until fork tender. Drain well.

Spray a baking sheet with olive oil cooking spray.

Place boiled carrots on the sheet. Using the flat bottom of a glass, gently smash each coin until flattened but still intact.

Brush with melted butter.

Sprinkle with brown sugar and kosher salt. Add red pepper flakes if desired.

Bake for 15–20 minutes until edges begin to crisp.

Broil for 5 minutes, watching carefully, until lightly charred.

These Smashed Carrots develop beautifully caramelized edges while staying tender inside.