Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper if desired. This helps with cleanup and prevents vegetables from sticking during roasting.

Wash all vegetables thoroughly. Peel the carrots if preferred. Dice potatoes into small cubes. Slice carrots evenly. Trim the tough ends from the asparagus for better texture.

Place potatoes and carrots in a large bowl. Add olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss well until every piece is evenly coated.

Spread the potatoes and carrots on the baking sheet. Arrange them in a single layer. Roast for twenty minutes because these vegetables take longer to cook.

While the vegetables roast, place asparagus in the mixing bowl. Add a small amount of olive oil and dried parsley. Toss gently until coated evenly.

Remove the baking sheet from the oven carefully. Add the seasoned asparagus. Spread everything evenly to ensure proper roasting and even browning.

Return the baking sheet to the oven. Roast for another fifteen minutes. The potatoes should become tender while the asparagus remains slightly crisp.

Remove the vegetables from the oven. Drizzle fresh lemon juice over everything. Toss gently before serving. This final step adds brightness and fresh flavor.