Lemon Roasted Parsnips Recipes

Steps:

• Slice parsnips into 5 inch lengths. Half or quarter lengthwise to make 1/2 inch slices.Heat oven to 375. Melt butter in skillet, add parsnips and stir to coat. Remove with slotted spoon to rimmed baking sheet. Salt and pepper. Reserve pot with butter. Roast parsnips until tender, tossing occasionally about 45 minutes. Add lemon juice, zest,and nutmeg to reserved butter. Pour over parsnips and toss to coat. Arrange on platter and serve.

Steps:

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