ROASTED CARROTS, PARSNIPS, AND MEYER LEMONS
Categories Vegetable Side Roast Vegetarian Low/No Sugar Lemon Carrot Parsnip Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gina Ukugwere
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the roasted vegetables are always a hit with my family. I usually serve it with a side of rice or quinoa.
dilip Dey
[email protected]I'm not a big fan of parsnips, but I really enjoyed this dish. The roasting process mellowed out the flavor of the parsnips and the Meyer lemons added a nice brightness. I'll definitely be making this again.
SrjX
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the combination of roasted vegetables and citrus. I'll definitely be making this again for my next party.
sahar salehi
[email protected]This dish is a great way to use up leftover vegetables. I had some carrots and parsnips that were starting to go bad, so I roasted them with some Meyer lemons and they turned out great! It's a simple but delicious dish.
Kavikavi Viduranga
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a keeper. The roasted carrots and parsnips are so flavorful and the Meyer lemons add a nice tang. I'll definitely be making this again.
Bellande Jacques
[email protected]This dish is perfect for a winter dinner party. It's elegant and impressive, but it's also easy to make. Your guests will be raving about it!
Sirita Sheobalak
[email protected]I love that this dish is healthy and delicious. The roasted vegetables are packed with nutrients, and the Meyer lemons add a boost of vitamin C. It's a great way to get your daily dose of fruits and vegetables.
Junior Bornface
[email protected]Roasted carrots and parsnips are a classic combination, but the addition of Meyer lemons takes this dish to the next level. The citrus flavor really brightens up the vegetables and makes them extra special.
Leeza Maharjan
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, dinner parties, and even just a weeknight meal. It's always a hit!
stardust
[email protected]I'm not usually a fan of parsnips, but this recipe changed my mind! The roasting process brought out their natural sweetness and they paired perfectly with the carrots and Meyer lemons. So good!
Nij Pun
[email protected]Made this dish last night and it was a hit! My family loved the combination of roasted vegetables and citrus. The Meyer lemons added a really nice brightness to the dish. Will definitely be making this again.
Mrs Shabbir
[email protected]Roasted carrots, parsnips, and Meyer lemons - a perfect winter dish that's easy to make and absolutely delicious! The sweetness of the carrots and parsnips pairs perfectly with the tangy citrus flavor of the Meyer lemons. I added a sprinkle of thyme