Lemon-Chive Roasted Vegetables

recipe

Yield:

12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 129
Caloriesfromfat 9 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 26.3 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 139 mg
Calcium 23 mg

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

Preparation

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.

Jackie Mills, MS, RD,

Cooking Light

March 2008
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