How to Make Lemon Roasted Carrot & Parsnip Medley

Heat the oven & prep the pan

Place a rimmed sheet pan (13×18-inch works best) on the middle rack and preheat to 425 °F (220 °C). Heating the pan while the oven climbs means vegetables sizzle the instant they hit the metal, jump-starting caramelization. Line a second pan with parchment for later; do not line the first pan—direct contact with hot metal equals better browning.

Peel & cut the vegetables

Scrub or peel 1½ lb carrots and 1½ lb parsnips. Cut on the bias into ½-inch ovals; the angled surface catches more heat and looks elegant. For fat parsnip ends, slice lengthwise first, then crosswise into half-moons so every piece is roughly the same thickness—uniformity prevents some from turning to mush while others stay crunchy.

Season in a large bowl

Toss vegetables with 3 Tbsp olive oil, 1½ tsp kosher salt, ½ tsp freshly ground black pepper, ½ tsp garlic powder, and the zest of 1 large lemon. Use your hands—gloved if you hate yellow nails—to massage oil into every cranny. Separating the pieces now prevents clumps later.