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. Add the carrot rounds and cook for 10-12 minutes until fork-tender.

Transfer the drained carrots to the baking sheet and gently smash each round to about half of its original thickness.

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

Roast the carrots for 20-25 minutes, flipping halfway, until golden brown.

Cool slightly and garnish with fresh parsley before serving.