Roasted Carrots, Parsnips, and Meyer Lemons

• 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

1. Spray 2 large rimmed baking sheets with nonstick spray.
2. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375F.
3. Combine carrots, parsnips, garlic, lemon slices, and 4 tablespoons oil in large bowl.
4. Sprinkle with 1 1/2 teaspoons salt and toss to coat evenly.
5. Divide mixture between prepared sheets, spreading in single layer.
6. Roast vegetables 20 minutes.
7. Stir vegetables; reverse positions of sheets.
8. Roast until vegetables are tender and brown at edges, about 20 minutes longer.
9. Transfer vegetables to platter.
10. Drizzle with remaining 2 tablespoons oil; sprinkle with parsley.
11. Season with pepper and 1/2 teaspoon salt.
12. Serve warm or at room temperature.

vegetable oil spray, carrots, parsnips, garlic, lemon, olive oil, coarse kosher salt, parsley

Taken from www.epicurious.com/recipes/food/views/roasted-carrots-parsnips-and-meyer-lemons-231605 (may not work)