Roasted root vegetables are a great winter side dish; Meyer lemons add welcome pizzazz.
Serves 6
1 pound carrots, peeled and sliced 1/4-inch thick on a diagonal
1 pound parsnips, peeled and sliced 1/8-inch thick on a diagonal
2 Meyer lemons, halved lengthwise, cut into 1/8-inch thick slices, seeds removed
About 10 large garlic cloves, peeled and smashed
2 teaspoons kosher salt
6 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley
Preheat an oven to 375°F and lightly oil the bottom of two baking sheets.
In a large bowl, combine the carrots, parsnips, lemon, garlic, salt and 4 tablespoons of the olive oil. Divide the mixture between two large, rimmed baking sheets. Bake for 20 minutes, toss and continue baking for 10 to 15 minutes more, until the vegetables and garlic are tender.
Drizzle with the remaining olive oil, sprinkle with parsley and serve.