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, then add the carrot rounds. Cook for 10–12 minutes until fork-tender.

Drain the carrots and let them cool slightly. Smash each carrot on the baking sheet until half its original thickness.

Drizzle the smashed carrots with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Add grated Parmesan if desired.

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

Sprinkle with fresh parsley and serve hot as a side dish or appetizer.