Preheat your oven to 425°F (220°C). Wash and peel about 1 pound of carrots, then slice them into ¾- to 1-inch rounds.

Boil the carrot slices in water for about 10 minutes, or until fork tender. Drain and let cool slightly.

Smash each carrot piece on a cutting board with a fork or your palm until slightly crushed.

Transfer smashed carrots onto a parchment-lined baking sheet, brush with olive oil, and season with garlic powder, smoked paprika, salt, pepper, and sprinkle Parmesan cheese.

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

Let cool for a minute, then transfer to a serving platter and serve warm.