Preheat the oven to 400 degrees F.
Remove the carrot tops and set aside. Wash and dry the carrots. Cut thicker carrots in half if needed for even roasting. Toss with the shallots, garlic, olive oil, cumin, chili powder, salt, and pepper and arrange in a single layer on a baking sheet. Roast 20 minutes or until the carrots are tender, flipping once.
As the carrots are roasting, wash and dry the carrot greens. Roughly chop to yield ¼ cup chopped greens, then mix together with the chopped cilantro, jalapeño, lemon juice, and lemon zest. When the carrots are done roasting, drizzle the lemon juice from the remaining half of the lemon over them and toss to combine. Transfer the carrots to a serving platter and top with the gremolata. Serve immediately.
If purchasing carrots without greens, parsley may be used instead.