Roasted Carrots and Parsnips with Meyer Lemons
Brighten up your table with the irresistible flavors of Roasted Carrots and Parsnips with Meyer Lemons. This vibrant, easy-to-make side dish combines the natural sweetness of roasted root vegetables with the citrusy tang of Meyer lemons, balanced by a drizzle of honey and a touch of garlic and thyme. Perfectly caramelized in the oven, each bite delivers a mouthwatering mix of sweet, savory, and zesty notes. Thinly sliced Meyer lemons roast alongside the vegetables, infusing them with a unique, aromatic twist while serving as a stunning garnish. Ready in just 50 minutes and ideal for any occasion, this healthy and flavorful recipe pairs beautifully with roasted chicken, grilled fish, or a holiday feast. Make it your new go-to side dish for a pop of color and bold, refreshing taste!
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Recipe Information
Ingredients
- 4 medium Carrots
- 4 medium Parsnips
- 2 whole Meyer lemons
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel the carrots and parsnips, then cut them into evenly sized sticks, about 3 inches long and 1/2 inch thick, for even cooking.
Thinly slice one of the Meyer lemons and set the slices aside. Juice the second Meyer lemon into a small bowl.
In a large mixing bowl, whisk together the olive oil, honey, Meyer lemon juice, thyme leaves, minced garlic, salt, and black pepper.
Add the carrot and parsnip sticks to the bowl and toss them well to coat them evenly with the mixture.
Spread the coated vegetables onto the prepared baking sheet in a single layer, ensuring they do not overlap. Arrange the Meyer lemon slices on top and in between the vegetables.
Roast in the preheated oven for 30-35 minutes, turning the vegetables halfway through cooking, until they are tender and caramelized on the edges.
Remove the baking sheet from the oven and let the vegetables cool slightly. Transfer them to a serving platter, including the roasted Meyer lemon slices as garnish.
Serve warm and enjoy this tangy, sweet, and earthy side dish with your favorite main course.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 54.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
