Preheat the oven to 425°F. Cut carrots crosswise on a bias into 2″ to 3″ pieces. Cut thicker pieces in half lengthwise.

On a large baking sheet, toss carrots with garlic, oil, 1/2 cup Parmesan, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer. Bake carrots until tender and caramelized in spots, 25 to 30 minutes. 

Transfer carrots to a platter. Toss with lemon juice. Sprinkle with parsley and remaining 1/4 cup Parmesan and toss just to combine. Serve immediately and enjoy!