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Preheat oven to 425°F with a rimmed baking sheet inside to heat up
Peel carrots and cut them into 1½- to 2-inch pieces, slicing thinner carrots in half lengthwise and cutting thicker ones into quarters
Add carrots to a large microwave-safe bowl with 2 tablespoons water, cover tightly with plastic wrap leaving a small gap, and microwave on high for 5 to 6 minutes until tender
Carefully remove plastic wrap and drain any remaining liquid
Toss carrots with olive oil, salt, and black pepper until evenly coated
Spread carrots in a single layer on the preheated baking sheet and gently press down each piece with the bottom of a glass or measuring cup until flattened and cracked slightly
Sprinkle grated Parmesan evenly over the top
Roast for 13 to 15 minutes until cheese is melted and golden and carrot edges are crisp
Let sit on pan for about 5 minutes before serving to continue crisping up