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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning Blend (1 tsp for 4), and a big pinch of salt. (Be sure to measure the Frank’s Seasoning— you’ll use the rest in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.