Heat oven to 425℉.
If carrots are not evenly sized, cut the largest ones to create an even size throughout.
Toss carrots with oil, salt and pepper, garlic, and rosemary to evenly coat.
Line the sheet pan with aluminum foil, (parchment paper will cause the carrots to hold too much moisture).
Bake the carrots in the oven for roughly 40 minutes, until lightly browned on the exterior, and tender on the inside.
Add the parmesan on top, forming an even layer.
Continue roasting for an additional 10 minutes, until the cheese begins to melt and crisp.
Remove from oven and serve right away.
