1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and mince shallot. Peel and mince or grate garlic. Finely chop cilantro. Zest and quarter lemon.
4 SERVINGS: Quarter both lemons.