Bring a large pot of salted water to a boil. Add the carrots and cook for about 10-12 minutes until fork-tender. Drain and let cool.

On a parchment-lined baking sheet, place the cooled carrots a few inches apart. Smash each carrot to about half an inch thick.

Drizzle olive oil over the smashed carrots. Sprinkle garlic powder, smoked paprika, salt, and pepper. Top with Parmesan cheese and massage into the carrots.

Preheat oven to 425°F (220°C). Roast the carrots for 20-25 minutes until golden brown and crispy, flipping halfway through.

Remove from oven, let cool for a minute, and serve warm as a side dish or snack.