1 lb. medium carrots, halved lengthwise
6 small garlic cloves, skin on
1 TBS extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 lemon, cut into wedges
Heat oven to 425. Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oil and season with salt and pepper.
Roast, rotating pan once, until carmelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.
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