Roasted Vegetables with Lemon
A delicious side dish for meats and poultry, featuring roasted potatoes and carrots with a touch of lemon and green onion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 3/4 kilos red potato, cut in half
- 3/4 kilos new potatoes, cut in half
- 1/2 kilos baby carrot, peeled or from a jar
- 2 onions, sliced into 8 rounds each
- 1 tablespoon olive oil
- 2 tablespoons chives, chopped
- 1 1/2 teaspoons lime zest
- 2 tablespoons lime juice
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
Preparation
45 mins
0 mins
Low
- Preheat the oven to 425 F (220 C).
- Mix the red potatoes, round potatoes, carrots, onion, and olive oil.
- Place the vegetables on a baking sheet coated with cooking spray (PAM) to prevent sticking.
- Bake the vegetables for 30 minutes or until they are tender and golden. After 15 minutes, take them out of the oven and turn them over to cook evenly.
- Mix the green onion, lemon juice, lemon zest with salt and pepper. Place this over the vegetables and stir in a deep bowl.
- Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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