Ingredients<br />1 pound carrots, halved lengthwise and crosswise<br />1½ pounds baby potatoes<br />2 tablespoons extra-virgin olive oil<br />Coarse salt and ground pepper<br />1 tablespoon fresh lemon juice<br />2 teaspoons finely chopped fresh dill<br /><br />Directions<br /><br />Preheat oven to 400ºF, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil then season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender: about 40 minutes. Give them a tossing halfway through so they cook evenly. Garnish with lemon juice and dill.
