crispy parmesan smashed carrots

0 Heat oven to 400°F. 
6 Peel the carrots, then cut crosswise into 1 1/2 to 2-inch pieces. Cut each piece in half lengthwise. (If the carrots are super thick, cut into quarters Iengthwise). 
1 If using an Anyday dish: Follow the instructions on Anyday's website for cooking carrots according to your microwave's wattage (cookanyday.com/products/how-to-cook-microwave-carrots-anyday). 
2 If using a microwave-safe bowl: Place the carrots and 2 tablespoons water in a large microwave-safe bowl. Cover with plastic wrap (leaving a portion open to vent) and microwave on HIGH until knife-tender, 5 to 6 minutes.
3 Meanwhile, line a baking sheet with parchment paper. Brush with 1 tablespoon of the oil and sprinkle with the Parmesan cheese. 
4 When the carrots are ready, drizzle with the remaining 1 tablespoon oil and season with the salt, garlic powder, red pepper flakes, and several grinds black pepper. Gently toss to coat.
5 Arrange the seasoned carrots in a single layer atop the Parmesan on the baking sheet. Use the bottom of a metal measuring cup to smash each piece until flattened. 
7 Roast until the Parmesan is crisp and the undersides of the carrots are deeply golden brown, 20 to 25 minutes. Serve as a side to any dinner, or pile atop a platter of the green goddess ranch. Finish with a drizzle of oil, a sprinkling of fresh herbs (use whatever you used in the ranch), and flaky salt.