1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Zest and quarter lemon (for 4 servings, zest one and quarter both). Peel and mince garlic. Trim, peel, and cut carrots into long, thin sticks (ours were 3 inches long and 1⁄3 inch wide). Finely chop parsley and chives.