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

In a large pot, bring water to a boil, then add your peeled carrots. Boil or steam for about 10-12 minutes until fork-tender.

Place the cooked carrots on the prepared baking sheet and gently smash each carrot to about half an inch thick.

Drizzle the smashed carrots with olive oil and sprinkle garlic powder, paprika, salt, and black pepper over them.

Roast for 20-25 minutes, flipping halfway through for even browning.

If adding parmesan cheese, sprinkle it over the carrots in the last 5 minutes of roasting.

Once golden and fragrant, remove from the oven and garnish with freshly chopped parsley.