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

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

Calories:

129 (9% from fat)

Fat:

1.3g (sat 0.2g,mono 0.8g,poly 0.2g)

Protein:

3.1g

Carbohydrate:

26.3g

Fiber:

3.2g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

139mg

Calcium:

23mg