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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Halve potatoes lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Roughly chop parsley. Quarter gouda.
In a small bowl, combine ketchup, jam, and Sriracha; set glaze aside.