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

In a large pot, bring salted water to a boil, then add carrot rounds and simmer for 10-12 minutes until fork-tender. Drain and cool slightly.

Smash each carrot round gently using the bottom of a glass or measuring cup to flatten.

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

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

Remove from oven and sprinkle with chopped parsley before serving.