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Gather the ingredients. Preheat the oven to 400 F and line a baking sheet with parchment paper.
Steam 40 'fat' baby carrots (about 1 pound) until the centers are soft enough to easily pierce with a knife, 10 to 12 minutes.
Place the carrots on the prepared baking sheet in a single layer with about 1 inch of space between each carrot. Then smash them with the bottom of a tumbler or large glass until they are about ¼-inch-thick.
Drizzle the carrots with 2 ½ tablespoons olive oil and dust them evenly with ¼ teaspoon fine salt, ½ teaspoon garlic powder, and ½ teaspoon grated nutmeg, if using.
Evenly distribute ¾ cup grated parmesan cheese (1 ½ to 2 cups, if freshly-grated) over each carrot, about ¾ to 1 teaspoon each.
Roast the seasoned carrots for about 25 minutes or until the edges are crispy and the parmesan has turned golden brown.
Remove from the oven, immediately garnish with the parsley, and serve.