Roasted Carrots and Shallots

I know I've already posted a few carrot recipes, but here's another one I just tried and loved.  Carrots might just be my favorite veg.  And why have I never cooked with shallots before?  They are SO tasty!

2 lbs carrots, cut into 3-in lengths, thick pieces halved lengthwise

12 oz shallots (about 10), peeled and halved lengthwise

2 Tbls. olive oil

coarse salt and ground pepper

1/2 cup fresh parsley leaves

2 Tbls. fresh lemon juice

Preheat oven to 450.  On a large rimmed baking sheet, toss carrots, shallots, and oil;  season with salt and pepper.  Bake until tender, 30-35 minutes, tossing once halfway through.  Add parsley and lemon juice; toss to combine.