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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon. Trim, peel, and cut carrots on a diagonal into ½-inchthick pieces. In a small bowl, combine parsley, 3 TBSP olive oil (5 TBSP for 4), a pinch of both garlic and lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.