Roasted Carrots And Parsnips With Meyer Lemons Recipe

Name: Roasted Carrots And Parsnips With Meyer Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 1 lb large carrot, peeled, cut diagonally into 1/4-inch-thick slices; 1 lb large parsnip, 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; 2 tablespoons olive oil; 1 teaspoon kosher salt; Garnish; 2 tablespoons chopped fresh parsley; 1/2 meyer lemon, juice of; 1 tablespoon extra virgin olive oil (optional); 1/2 - 1 teaspoon kosher salt

Servings: persons

vegetable oil cooking spray
1 lb large carrot, peeled, cut diagonally into 1/4-inch-thick slices
1 lb large parsnip, 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
2 tablespoons olive oil
1 teaspoon kosher salt
Garnish
2 tablespoons chopped fresh parsley
1/2 meyer lemon, juice of
1 tablespoon extra virgin olive oil (optional)
1/2 - 1 teaspoon kosher salt

1
Spray two large rimmed baking sheets with nonstick spray. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375u00b0F.
2
Combine carrots, parsnips, garlic, lemon slices, and 2-3 tablespoons oil in large bowl.
3
Sprinkle with 1 teaspoon salt and toss to coat evenly. Divide mixture between prepared sheets, spreading in single layer.
4
Roast vegetables 15 minutes. Stir vegetables on each pan and return to the oven reversing the order. (So the pan on the top finishes on the bottom and vise versa.) Roast until vegetables are tender and brown at edges, about 20-22 minutes longer.
5
Season with pepper and salt. Transfer vegetables to serving platter. Squeeze 1/2 lemon on the roasted vegetables. Garnish with parsley.
6
If desired, drizzle with remaining 1 tablespoon oil.
7
Serve warm or at room temperature.

905

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: vegetable oil cooking spray, 1 lb large carrot, peeled, cut diagonally into 1/4-inch-thick slices, 1 lb large parsnip, peeled, cut diagonally into 1/8-inch-thick slices, 20 large garlic cloves, peeled, and more.

Yes, Roasted Carrots And Parsnips With Meyer Lemons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrots And Parsnips With Meyer Lemons

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