Moroccan Carrot Salad With Roasted Lemon Vinaigrette

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8 large carrots, grated (2 lb.)

3 Tbs. chopped parsley

2 Tbs. plus 1 tsp. olive oil, divided

3 cloves garlic, minced (1 Tbs.)

1/2 large green jalapeƱo chile, seeded and chopped (1 Tbs.)

1 tsp. grated lemon zest

1/4 tsp. allspice

Pinch cinnamon

2 lemons, halved

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