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Preheat oven to 400 degrees.
Bring a pot of water to a boil. Add in baby carrots and cook until tender. Drain then transfer the cooked carrots to a medium bowl.
To the bowl add olive oil and ranch seasoning and toss to coat the carrots.
Transfer carrots to a baking sheet then smash each carrot with the bottom of a cup or mason jar.
Sprinkle with parmesan cheese and bake for 20 minutes or until crispy flipping halfway through.