Garlic-Parmesan Roasted Carrots

sidevegetarian

The Parmesan is divided — half goes on before roasting to caramelize, half is tossed on at the end
Cut thicker carrot pieces in half lengthwise so everything roasts evenly
Serves 4 to 6 as a side

2 lb small to medium carrots, peeled (about 15)
3 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
3/4 cup finely grated Parmesan, divided
Kosher salt
Freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

Preheat oven to 425°F.
Cut 2 lb small to medium carrots crosswise on a bias into 2" to 3" pieces, cutting thicker pieces in half lengthwise.
On a large baking sheet, toss the carrots with the following, then spread in a single layer:
- 3 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely grated Parmesan
- 1/2 teaspoon kosher salt
- A few grinds of black pepper
Bake until tender and caramelized in spots, 25 to 30 minutes.
Transfer the carrots to a platter and toss with 2 tablespoons fresh lemon juice.
Sprinkle with 2 tablespoons chopped fresh parsley and the remaining 1/4 cup finely grated Parmesan; toss just to combine.