Roasted Carrots & Shallots

2 lbs. carrots, cut into 3-inch lengths, thick pieces halved lengthwise
12 oz. shallots, halved (substitute 1 onion)
2 Tbsp. olive oil
coarse salt & pepper
½ cup fresh parsley leaves
2 Tbsp. lemon juice


Preheat oven 450º. On rimmed baking sheet, toss carrots, onion, & oil. Season with salt & pepper. Bake until tender (30-35 minutes). Toss once halfway through. Add parsley & lemon, toss.