1. 1. Prepare the Carrots: Begin by washing the carrots and peeling them, if desired. Cut the carrots into 1-inch pieces, ensuring they’re all roughly the same size for even cooking.

2. 2. Boil the Carrots: In a large pot, bring salted water to a boil. Add the carrot pieces and cook for 15-20 minutes, or until they’re fork-tender. Drain the carrots, reserving a small amount of the cooking liquid.

3. 3. Smash the Carrots: Transfer the cooked carrots to a baking sheet or rimmed dish. Using a fork, potato masher, or handheld immersion blender, gently smash the carrots, leaving some chunky pieces for texture. Be careful not to overwork them, as you want to maintain a slightly rustic appearance.

4. 4. Season and Serve: In a mixing bowl, combine the smashed carrots with the olive oil, salt, and pepper. Toss gently to coat. If the mixture seems a bit dry, you can add a tablespoon or two of the reserved cooking liquid. Garnish with the fresh chopped parsley or thyme, if desired.