Baked Smashed Carrots with Parmesan and Yogurt Dip

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

Drizzle oil, salt, and pepper onto the baking sheet, add the carrots, and toss thoroughly to ensure the seasoned oil coats all slices.

Using a glass or a small bowl with a flat bottom, smash each carrot piece into thin discs – the thinner they are, the crispier they will be.