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

In a large pot, fill it with water and add a generous pinch of salt. Bring to a rolling boil, then add the carrot rounds. Boil for 10 to 12 minutes until fork-tender.

Drain the water and let the carrots cool slightly. On the baking sheet, crush each carrot to about half its thickness.

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

Roast the carrots for 20 to 25 minutes, flipping halfway through until golden-brown and crispy.

Remove from oven, garnish with fresh parsley, and serve hot.