1 pound carrots, halved lengthwise and crosswise
1½ pounds baby potatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh dill
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.