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 and add the thick carrot rounds. Boil for 10–12 minutes until fork-tender.

Drain the carrots and let them cool, then smash each one to about half an inch thick.

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

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

Garnish with freshly chopped parsley and serve hot.