Place carrots and parsnips in a shallow baking pan. (I like to use my stoneware for this recipe.)
Drizzle with oil. Sprinkle with oregano, thyme, salt, and lemon juice. Mix well. (I use a flat, metal spatula to mix. Alternatively, you could mix together the ingredients in a bowl, but I avoid this since I’m allergic to dirty dishes.)
Place pan on middle rack of oven and roast at 425°F for 20 minutes.
Remove from oven. Reduce heat to 350°F. Add minced garlic and granulated onion, stir, then return to oven and bake for an additional 25 to 35 minutes or until vegetables are tender.
Actual baking time will depend on the size of the carrots and parsnips. (My vegetables were from 3/8-inch to 5/8-inch in diameter on the fat end.) Watch closely and check for tenderness during the last few minutes of baking.