Roasted Carrots, Parsnips, and Meyer Lemon

Another inspiration from epicurious.com.  The original recipe calls for 20 cloves of garlic.  I left the garlic out entirely and it was still a very tasty dish.  I happened upon a small bag of Meyer lemons at my supermarket;  I think the recipe would work well with any thin skinned lemon.  You need a roasting pan large enough to hold all of the vegetables in a single layer.

1 pound carrots, peeled, cut diagonally into 1/4-inch-thick slices
1 pound parsnips, peeled, cut diagonally into 1/8-inch-thick slices
1 Meyer lemon, halved lengthwise, cut crosswise into 1/8-inch-thick slices, seeds removed
6 tablespoons olive oil
1 1/2 teaspoons coarse kosher salt
Preheat oven to 375F.   Toss all of the ingredients together in a large roasting pan.  Roast in preheated oven for 20 minutes.  Stir all of the vegetables around and roast another 20 minutes or until cooked through and browned.
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