Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Trim the tops and tails off each carrot, then cut them into uniform 2-inch pieces to ensure even roasting.
In a mixing bowl, toss the carrot pieces with melted butter, a drizzle of olive oil if using, minced garlic, salt, and pepper until everything is evenly coated.
Spread the coated carrots in a single layer on the prepared baking sheet, making sure they aren’t overcrowded to promote caramelization.
Roast in the oven for 25-30 minutes, stirring once halfway through, until the carrots are golden brown and slightly caramelized at the edges.
Check for doneness by piercing a piece with a fork; it should be tender and easy to pierce, with a sweet, caramelized aroma filling the kitchen.
Remove the carrots from the oven and transfer to a serving dish. Drizzle with a squeeze of lemon juice for brightness and sprinkle with chopped parsley for freshness.
Enjoy these warm, tender carrots with their rich, savory flavor and slightly crispy edges—perfect as a simple side or a flavorful addition to your grain bowls.
