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Heat the oven to 425°F. Place two sheet pans in the oven while it heats.
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Par-cook the carrots in simmering salted water for about 4 minutes. Drain well. This helps the carrots and sweet potatoes finish at roughly the same time.
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Whisk together the olive oil, Dijon, vinegar, smoked paprika, coriander, cumin, thyme, salt, and pepper.
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Toss the vegetables thoroughly with the seasoning mixture.
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Carefully spread them over the hot sheet pans in a single layer. Avoid crowding them or they will steam.
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Roast for 25–35 minutes, turning after approximately 18 minutes, until browned at the edges and tender inside.
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Toss with the lemon juice and parsley just before serving. Add pumpkin seeds or pecans for crunch, if desired.
