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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Peel and cut carrots and parsnip into ½-inch pieces on a diagonal. Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Pick parsley leaves from stems; discard stems and finely chop leaves.