Butter-roasted Parsnips with Lemon
http://bakedchicago.typepad.com

1/2 cup butter, melted
18 medium parsnips, peeled, trimmed, but into 5-inch lengths
nonstick vegetable spray
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
1/8 teaspoon ground nutmeg

Melt butter in large pot. Remove from heat. Add parsnips and toss to
coat. Sprinkle with salt and pepper.

Preheat oven to 375F degrees. Spray large rimmed baking sheet with
nonstick spray. Using slotted spoon, transfer parsnips to prepared
sheet. Reserve pot with butter.

Roast parsnips until tender, tossing occasionally, about 45 minutes.
Add lemon juice, lemon peel, and nutmeg to reserved pot. Add
parsnips. Toss over medium heat until coated with lemon butter, about
2 minutes. Season with salt and pepper.