Lemon Chive Roasted Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I found this recipe in the Cooking Light Magazine March/2008. Ingredients:
1 1/2 lbs small red potatoes, halved |
1 1/2 lbs small fingerling potatoes, halved |
1 lb baby carrots |
2 medium sweet onions, cut in 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 kosher salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a large bowl; toss well to coat.
3. Arrange vegetables in a single layer on 2 jelly roll pans coated with cooking spray.
4. Bake for 30 minutes, turning after 15 minutes or until tender and lightly browned.
5. Combine vegetables, chives and remaining ingredients in a large bowl; toss gently to coat.
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