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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 ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; finely chop leaves. Zest and quarter lemon.