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 and add the carrot rounds. Cook for 10-12 minutes until fork-tender.

Once cooled, smash each carrot round to about half its original thickness.

Transfer the smashed carrots to the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and black pepper.

Top each carrot with Parmesan cheese and slide the baking sheet into the preheated oven.

Roast for 20-25 minutes, flipping halfway, until they are crisp and golden brown.

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