Garlic-Parmesan Roasted Carrots

Directions

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1. Preheat oven to 425°F.
2. Cut 2 lb small to medium carrots crosswise on a bias into 2" to 3" pieces, cutting thicker pieces in half lengthwise.
3. 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
4. Bake until tender and caramelized in spots, 25 to 30 minutes.
5. Transfer the carrots to a platter and toss with 2 tablespoons fresh lemon juice.
6. Sprinkle with 2 tablespoons chopped fresh parsley and the remaining 1/4 cup finely grated Parmesan; toss just to combine.

Kitchen notes