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Roasted Carrots, Parsnips, & Meyer Lemon




Source of Recipe


Bon Appetit 2/05






Recipe Introduction


This side would be delicious with roasted chicken.





List of Ingredients



• nonstick vegetable oil spray
  
• 1 lb large carrots (about 4), peeled, cut diagonally into 1/4" thick slices
  
• 1 lb large parsnips (about 5), peeled, cut diagonally into 1/8" thick slices
  
• 20 large garlic cloves, peeled
  
• 1 Meyer lemon, halved lengthwise, cut crosswise into 1/8" thick slices, seeds removed
  
• 6 T olive oil, divided
  
• 2 tsps coarse kosher salt, divided
  
• 2 T chopped fresh parsley
  






Instructions



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.
   
2. Combine carrots, parsnips, garlic, lemon slices, and 4 T oil in large bowl. Sprinkle with 1 1/2 tsps 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.
   
3. Transfer vegetables to platter. Drizzle with remaining 2 T oil; sprinkle with parsley. Season with pepper and 1/2 tsp salt. Serve warm or at room temperature.
   






Final Comments


6 servings