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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
pound baby carrots
medium Vidalia or other sweet onions, each cut into 8 wedges
tablespoon olive oil
Cooking spray

tablespoons chopped fresh chives
1 1/2
teaspoons grated lemon rind
tablespoons fresh lemon juice
teaspoon salt
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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23 Responses to Lemon-Chive Roasted Vegetables

  1. Happy cook says:

    Wow this is delicious you can give me the whole bowl
    Goof muck with the darring bakers challenge

  2. glamah16 says:

    Have a great Memorial Day. Lemon Roated veggies sound great.

  3. Sophie says:

    Great summery side dish :). I’m a big fan of cooking light! Will bookmark this recipe :D. Thanks for sharing!

  4. giz says:

    My very favourite waya to roast veggies and fingerling potatoes are right at the top of my list.

  5. Elle says:

    I’ll bet they taste so fresh with lemon and chives! I really have to start using more chives.

  6. Gigi says:

    great side dish! very light and summery!

  7. Meeta says:

    Oh now this a flavor high! a perfect side to a barbecue!

  8. Paola says:

    Sounds summery, light and absolutely gorgeous!


  9. Grace says:

    boo to rain, hooray to taters. i considered growing chives in my “garden,” but passed. thanks to you, i now regret that. 🙂

  10. Suzana says:

    Sounds delicious and just great for summer! (If that ever happens this year… it’s raining here too)

    Hope you did great with the DB’s challenge. 😉

  11. Ruth Elkin says:

    I had some similar roast veg last night! It was delicious!

    Hope your DB challenge is going well… I’m dying to see everyones!

  12. Amanda at Little Foodies says:

    Yummy! I was going to make a fish pie with potato topping for dinner but may do the fish differently and serve with this.
    We had a rainy bank holiday weekend in England too.

  13. Veron says:

    I love chive in my potatoes! Looks delish!

  14. Sylvie says:

    Looks fantastic!

  15. Mary says:

    I love roasted vegetables and will have to try them with the lemon and chives like this! Have fun on the DB challenge!

  16. Patricia Scarpin says:

    Deb, I love how simple this recipe sounds. And delicious!

  17. Rosie says:

    Happy Memorial Day! What a lovely dish so full of summer in a bowl!

    Rosie x

  18. Jenny says:

    Is there anything better than roasted veggis? I could have them everyday, yours look terrific!

  19. kat says:

    That does sound like a wonderful version for summer

  20. Emiline says:

    Happy Memorial Day to you. Ha- I accidentally typed Momorial Day.

    These look nice to serve, as an Easter side.

  21. Brentwood Kitchen Shopper says:

    Fits right into my diet plan and looks delicious

  22. Kevin says:

    I like roasting potatoes with lemon!

  23. KJ says:

    potato and lemon is a great combination.

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