Lemon Parsley and Parmesan plus Charred Carrots and Croutons

Ingredients

• 1 small loaf white Pullman bread, cut into 3/4-inch cubes (about 2 cups)
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan cheese, plus shavings
• 1 pound carrots, peeled, halved lengthwise, and cut into 3-inch pieces
• Coarse salt and freshly ground pepper
• 4 cups flat-leaf parsley leaves
• 1 tablespoon plus 1 teaspoon fresh lemon juice

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