Butter-roasted Parsnips with Lemon

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.

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