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

Bring a large pot of salted water to a boil, then add the carrots and cook for 10–12 minutes.

Spread the boiled carrot rounds onto the prepared baking sheet and gently smash each carrot until flattened.

Drizzle olive oil over the smashed carrots and season with garlic powder, smoked paprika, salt, and pepper. Top each with Parmesan cheese.

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

Remove from the oven and sprinkle with freshly chopped parsley before serving.