How to Make It
Preheat the oven to 425°. In a large bowl, toss the carrots with 1/4 cup of the olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for 20 to 25 minutes, stirring once, until the carrots are just tender and browned in spots. Transfer the carrots to a platter.
Meanwhile, coarsely chop 3/4 cup of the reserved carrot tops and transfer to a small bowl. Stir in the lemon juice and the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper. Spoon the dressing on the carrots and serve warm.