Lemon-Chive Roasted Vegetables

Happy Memorial Day to all! Unfortunately, ours here looks like it is going to be quite rainy, but I’m enjoying my day off nonetheless.

I’m going to make this quick because I am in the kitchen working on my Daring Baker’s Challenge (at the last minute again!!) and I’m sure most people aren’t glued to the computer today anyway.

This side dish was on our Easter table this year. I am a fan of roasted vegetables, and this gave it a little kick that was delicious. I couldn’t find any fingerling potatoes, but I just used all red potatoes. So next time you are craving some roasted veggies, try out this spring version!!

Lemon-Chive Roasted Vegetables
from Cooking Light March 2008

Serves 12 (1 cup serving)

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

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.

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