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Lemon-Chive Roasted Vegetables

Yield 12 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.