Take roasted carrots to the next level with this hasselback version of a vegetable-side favorite. Adding thin hasselback cuts to whole carrots not only allows more flavor to seep into the veggies, it also speeds up the cooking time.
Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray or line with foil.
Make crosswise cuts every 1/4 inch along each carrot, slicing almost to the bottom but not all the way through. Fill as many cuts as possible with a garlic slice. Carefully transfer the carrots to the prepared baking dish and drizzle with 1 tablespoon oil.
Bake the carrots until just tender, 25 to 35 minutes.
Meanwhile, combine lemon juice, paprika, cumin, coriander, salt, pepper and the remaining 1 tablespoon oil in a small bowl.
Transfer the carrots to a serving platter. Drizzle the dressing over the carrots. Top with parsley and olives. Serve warm or at room temperature.
1 1/2 fat, 1 1/2 vegetable