ROASTED CARROTS, PARSNIPS, AND MEYER LEMONS

Roasted Carrots, Parsnips, and Meyer Lemons image

Yield Makes 6 servings

Number Of Ingredients 8

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

Steps:

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°F. 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.