Roasted Carrots, Parsnips, And Meyer Lemons

By á-174942

Ingredients

• Nonstick vegetable oil spray
• 1 pound large carrots - (abt 4) peeled, and cut diagonally into 1/4"-thick slices
• 1 pound large parsnips - (abt 5) peeled, and cut diagonally into 1/8"-thick slices
• 20 large garlic cloves peeled
• 1 Meyer lemon halved lengthwise, cut crosswise into 1/8"-thick slices, and seeds removed
• 6 tablespoons olive oil divided
• 2 teaspoons coarse kosher salt divided
• 2 tablespoons chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Spray 2 large rimmed baking sheets with nonstick spray. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375 degrees.

Combine carrots, parsnips, garlic, lemon slices, and 4 tablespoons oil in large bowl. Sprinkle with 1 1/2 teaspoons salt and toss to coat evenly. Divide mixture between prepared sheets, spreading in single layer. Roast vegetables 20 minutes. Stir vegetables; reverse positions of sheets. Roast until vegetables are tender and brown at edges, about 20 minutes longer.

Transfer vegetables to platter. Drizzle with remaining 2 tablespoons oil; sprinkle with parsley. Season with pepper and 1/2 teaspoon salt. Serve warm or at room temperature.

This recipe yields 6 servings.