Lemon Chive Roasted Vegetables
Lemon Chive Roasted Vegetables - a recipe for potatoes, onions and carrots roasted with lemon and herbs.
Servings 6 servings
Calories
Ingredients
- 1 1/2 pounds small red potatoes halved
- 1 1/2 pounds small fingerling potatoes halved
- 1 pound baby carrots
- 2 medium Vidalia or other sweet onions each cut into 8 wedges
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons chopped fresh chives
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°.
- Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425° for 30 minutes, turning after 15 minutes or until tender and lightly browned.
- Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.
Notes
from Cooking Light March 2008