Preheat oven to 450ºF and line two sheet pans with parchment.
Add the halved potatoes to a bowl. Toss with 2 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper, and arrange cut-side-down on one of the sheet pans.
Slice any thick carrots in half lengthwise so the thickness is generally uniform. Add carrots to the same bowl and toss with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Arrange on half of the second sheet pan.
Add Original Daring Pieces to the same bowl. Use your fingers to break apart each layer of the quartered onion into thin pieces then add to the bowl. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat. Arrange the Daring mixture on the remaining half of your sheet pan.
Nestle lemon wedges throughout the carrots and Daring and sprinkle with fresh thyme. Set the sheet pans in the oven and roast for 20 to 22 minutes, flipping the carrots and Daring mixture halfway through, or until the bottoms of the potatoes are golden-brown. Remove from the oven and allow to cool slightly.
To prepare the gravy, place a small saucepan over medium heat and melt the vegan butter. Whisk in the flour and garlic and cook for 1 to 2 minutes, or until the mixture turns pale yellow. While whisking, slowly stream in vegetable stock and wine and whisk until no clumps remain. Stir in the chives and the juice of one of the roasted lemon wedges and season to taste with salt and pepper. Simmer for 2 to 3 minutes or until slightly thickened and remove from heat.
Serve family-style with lots and lots of hot gravy to spoon over top.