Roasted Carrots, Parsnips, and Meyer Lemons

Name: Roasted Carrots, Parsnips, and Meyer Lemons
Yield: 6 Servings
Ingredients: 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

By Jill Silverman Hough

April 6, 2008

Recipe notes