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 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