Bring a pot of water to a boil. Preheat the oven to 450 F.

Peel the carrots and trim off the root ends.

Starting at the fat end, cut carrots into ¾-inch coins. When you start getting to the more narrow end of the carrot, stop slicing. Reserve the narrow ends for another dish.

Drop carrot coins into boiling water and cook for 20 minutes. Drain carrots.

Spray baking sheet with olive oil cooking spray.

Place boiled carrots onto the baking sheet. Use the flat end of a drinking glass to carefully smash the carrots. You want to break them down but not break them apart.

Brush the smashed carrots with melted butter.

Sprinkle carrot coins with brown sugar and Kosher salt.

Optional: Sprinkle seasoned carrots with red pepper flakes if you like a little heat.

Bake in preheated oven for 15-20 minutes.

Turn up to broil for 5 minutes, watching carefully so they just char and don’t burn.