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. Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon.
In a small bowl, combine mayonnaise, honey, and mustard; set aside.