This recipe is versatile. Try other types of potatoes; add whole shallots or wedges of red onion, or substitute parsnips for the carrots.
Makes 4 servings
Cooking spray
1 pound small red potatoes, quartered
1 pound carrots, cut into 2-inch pieces
1 head garlic, cloves separated and peeled
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 Meyer lemons
Fresh thyme for garnish (optional)
Preheat oven to 450 degrees. Coat a rimmed baking sheet with cooking spray. Add potatoes, carrots, garlic cloves, thyme and salt and pepper to taste. Drizzle with oil and toss well. Roast 15 minutes.
Meanwhile, trim the ends of the lemons so you can see the flesh and no white pith. Cut into thin slices, removing the seeds. Cut slices into half-circles.
After 15 minutes is up, remove baking sheet from the oven and toss the lemons with the vegetable mixture. Return to oven and roast until vegetables are tender, about 15 minutes more. Sprinkle with fresh thyme, if using, and serve.
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