Slice the carrots in half lengthwise. Place them on a rimmed baking sheet. Drizzle over 2 tablespoons of the olive oil, sprinkle them with salt and pepper, and toss the carrots so they are well coated with the oil. Spread them out in a single layer. Roast for about 20 minutes until they are tender but not soft, and browned along the edges.
While the carrots are roasting , stir together the remaining 3 tablespoons olive oil, tapenade, and lemon juice. Let the carrots cool to warm or room temperature, then drizzle the with Tapenade Dressing, toss, sprinkle with the parsley, and serve.