Roasted Root Vegetables with Gremolata

Name: Roasted Root Vegetables with Gremolata
Ingredients: 2 large parsnips (about 8 ounces); 1 large butternut squash (1 1/2 to 2 pounds), peeled, halved and seeded; 1 bunch medium beets (about 1 1/2 pounds), tops trimmed; 1 medium red onion; 1 bunch small carrots (about 8 ounces), peeled, stems attached; 1 head garlic, cloves separated and peeled (about 16 cloves); 2 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh parsley; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice