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

Fill a pot with salted water and bring to a boil. Boil thick carrot rounds for 10–12 minutes until fork-tender, then drain and cool slightly.

Transfer the slightly cooled carrots to the baking sheet and smash each round with a glass or measuring cup until flattened but intact.

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

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

Sprinkle with fresh chopped parsley and serve hot as a delightful side dish.