Preheat the oven to 425°F. Prepare a rimmed baking sheet with parchment paper. Then on the baking sheet, toss the carrots and shallots with the olive oil and curry powder and season with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until the carrots are tender and golden. Drizzle with the lemon juice over the mixture and toss again to coat. Transfer the carrots and shallots onto your favorite platter.
Then, in a small bowl, combine the cilantro, lemon zest and jalapeño. After washing the carrot tops, chop the carrot tops until you have ½ cup and add to the bowl. Mix until combined and then top the roasted carrots.