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Lemon-Chive Roasted Vegetables

Lemon-Chive Roasted Vegetables

Cooking Light MARCH 2008

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 9%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 26.3g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 139mg
  • Calcium: 23mg
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Lemon-Chive Roasted Vegetables recipe

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