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

Boil water with a generous pinch of salt, add carrot rounds, and cook for 10-12 minutes until fork-tender. Drain and cool slightly.

Transfer cooked carrot rounds to the baking sheet and gently smash each one using a glass or flat tool.

Drizzle olive oil over smashed carrots, ensuring they are well-coated. Sprinkle with garlic powder, smoked paprika, salt, and black pepper.

Generously sprinkle Parmesan cheese over each carrot piece, or substitute with nutritional yeast for a vegan option.

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

Remove from the oven, garnish with chopped parsley, and serve warm.