Begin by placing the peeled and chopped carrots in a medium saucepan. Cover the carrots with water and bring to a rolling boil over high heat. Reduce the heat to a simmer and cook them for about 10 minutes, or until they become fork-tender.

Once the carrots are tender, carefully drain them and allow them to cool slightly. While they cool, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine the drained carrots with grated Parmesan cheese, olive oil, garlic powder, salt, and coarse ground pepper. Toss until the carrots are well coated.

Transfer the seasoned carrots to the prepared baking sheet, arranging them in a single layer. Using a flat-bottomed glass or jar, carefully smash each carrot until it is about half an inch thick.

Place the baking sheet in the preheated oven and roast the smashed carrots for 20 minutes. After this initial roasting period, flip each carrot and roast for an additional 15-20 minutes until golden brown and crispy.

Once the crispy smashed carrots are beautifully roasted, remove them from the oven. If desired, sprinkle extra Parmesan cheese and a pinch of flake salt on top.