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Preheat oven to 425 degrees. Wash and dry all produce.
Trim, peel, and slice carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lemon.
In a small bowl, combine jam, half the stock concentrates (you’ll use the rest later), and ¼ cup water (1/3 cup for 4 servings). Set aside.