Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Bring a large pot of salted water to a boil, add carrots, and boil for 10-12 minutes until fork-tender. Drain and cool slightly.

Arrange carrot rounds on the baking sheet and gently press down on each carrot slice until smashed but still intact.

Drizzle olive oil over the smashed carrots, and sprinkle with garlic powder, smoked paprika, salt, black pepper, and Parmesan cheese.

Roast in the preheated oven for 20-25 minutes, flipping halfway through until golden and crispy.

Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.