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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and slice carrots into 1-inch pieces on a diagonal. Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot. Quarter lemon. Reserve 1 whole sprig thyme, then pick remaining thyme leaves from stems and roughly chop until you have 1 tsp (2 tsp for 4 servings).