2 medium Vidalia or other sweet onions, each cut into 8 wedges
1 tablespoon olive oil
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
How to Make It
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.
One of the best, and simplest, roasted vegetable recipes ever! I used baby red potatoes, carrots (regular, sliced, not the bagged variety), and cippiolini onions. I also tossed in some fresh thyme sprigs for the roasting part. I warmed the oil and garlic beforehand in a heavy, cast iron-enameled pan; and then added the veggies, before moving to the oven. The lemon + zest adds an incredible lightness and freshness to what is often a heavier, wintery side dish. Served with grilled rib eye steaks. Brilliant!!!
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