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

In a large pot, fill with salted water and bring to a rolling boil. Add the carrot rounds and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.

Transfer the cooked carrot rounds to the prepared baking sheet and gently smash each carrot to about half their original thickness.

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

Place the baking sheet in the oven and roast the carrots for 20–25 minutes, flipping them halfway through.

Once roasted, sprinkle with freshly chopped parsley and serve hot.