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. Add the peeled and sliced carrots and cook for about 10-12 minutes until fork-tender.

Drain the carrots and let them cool slightly before handling.

Place each carrot round on the prepared baking sheet and gently press down to flatten.

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

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

Remove from the oven, transfer to a serving platter, and sprinkle with freshly chopped parsley before serving hot.