Hasselback Moroccan Roasted Carrots

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.