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





