Instructions

• Preheat the oven to 425°F (220°C).
• Wash the 8–10 large carrots, peel if desired, trim the ends, and cut them into even-sized pieces so they cook evenly. Arrange the carrots in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper.
• In a small bowl combine ¼ cup melted butter, 1 tablespoon olive oil, 3 cloves chopped garlic, and 1 tablespoon grated Parmesan cheese.
• Pour the butter mixture over the carrots and toss (on the pan or in a bowl) until the carrots are evenly coated.
• Roast the carrots in the preheated oven for 20–25 minutes, turning once halfway through, until they are browned at the edges and tender when pierced with a fork.
• Remove from the oven and top with freshly shredded Parmesan cheese and parsley. Serve immediately.