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    You are in: Home / Recipes / Roasted Carrots and Parsnips With Meyer Lemons Recipe
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    Roasted Carrots and Parsnips With Meyer Lemons

    Roasted Carrots and Parsnips With Meyer Lemons. Photo by Bergy

    1/4 Photos of Roasted Carrots and Parsnips With Meyer Lemons

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    justcallmetoni's Note:

    A gift of a half dozen Meyer lemons sent me in search of recipes that would use this citrus to it's full advantage. Much sweeter than the common lemon, the flavor of Meyer lemons is a cross between a mandarin orange and a lemon. The zest is so tender, you can actually eat it. This recipe orginated on epicurious.com and includes my alterations to reduce the fat and calories without diminishing the flavors.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 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 375°F.
    2. 2
      Combine carrots, parsnips, garlic, lemon slices, and 2-3 tablespoons oil in large bowl.
    3. 3
      Sprinkle with 1 teaspoon salt and toss to coat evenly. Divide mixture between prepared sheets, spreading in single layer.
    4. 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. 5
      Season with pepper and salt. Transfer vegetables to serving platter. Squeeze 1/2 lemon on the roasted vegetables. Garnish with parsley.
    6. 6
      If desired, drizzle with remaining 1 tablespoon oil.
    7. 7
      Serve warm or at room temperature.

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    Ratings & Reviews:

    • on October 24, 2009

      55

      I didn't have Meyer lemons so I used regular ones and added about 1 tsp of maple syrup. The veggies were very tasty. Don't be shy with the garlic MmmmA definite do again

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2007

      45

      This was a heavenly side dish! I loved it. My family wasn't too thrilled with the lemon juice, but I liked it. Will be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Carrots and Parsnips With Meyer Lemons

    Serving Size: 1 (207 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 150.9
     
    Calories from Fat 45
    29%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 498.9 mg
    20%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 6.5 g
    26%
    Sugars 7.8 g
    31%
    Protein 2.5 g
    5%

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