Preheat the oven to 450°F.
Cut the Meyer lemons into thin slices and remove any seeds. Set aside for now.
Wash the vegetables, and cut the potatoes, carrots, parsnips and beets into 2-inch pieces. Add them to a large bowl.
In a small bowl, combine the garlic, thyme, rosemary, red wine vinegar, olive oil, salt, and pepper.
Spoon a little over the Meyer lemon slices. Then, pour the rest over the vegetables and toss to coat.
Arrange the vegetables on a baking sheet, with the Meyer lemon slices on top.
Roast in the oven for about 40 minutes, turning once. The vegetables and lemon slices should be very tender and golden brown at the edges.