Lemon-Chive Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
1. Preheat oven to 425°.
2. 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.
3. Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.
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