1
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. Roughly chop dill. Halve, peel, and mince half the shallot (all for 4). Zest and quarter lemon.
Toss carrots on one side of a baking sheet with a large drizzle of oil, a pinch of salt, and pepper. (Spread carrots across entire baking sheet for 4.) Roast on top rack for 10 minutes. (You’ll add more to the sheet in Step 4.)