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 the peeled carrot rounds and cook for 10–12 minutes until fork-tender. Drain and cool slightly.

Using the bottom of a sturdy glass or measuring cup, gently press down on each carrot until flattened to about half its original thickness.

Drizzle the smashed carrots with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss gently to coat.

Evenly sprinkle Parmesan cheese over the seasoned carrots.

Roast the carrots for 20–25 minutes, flipping halfway through to achieve golden brown color.

Garnish with freshly chopped parsley before serving and enjoy hot.