Preheat your oven to 425°F (220°C). Wash and peel the carrots, cutting them into ¾- to 1-inch thick rounds.

In a pot, bring water to a boil and add a pinch of salt. Boil the carrot rounds for about 10 minutes until fork-tender.

Drain the carrots and let them cool briefly. Smash each round slightly with a fork while ensuring they hold their shape.

Transfer the smashed carrots to a greased baking sheet, brush with olive oil, and season with garlic powder, smoked paprika, salt, and pepper. Top with Parmesan cheese.

Roast in the oven for 20-25 minutes until golden brown and crispy.

Let cool for a minute and serve warm as a side dish or vegetarian treat.