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Deborah

Deborah Dana
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Recipe of Lemon Roasted Vegetables
Recipe

Lemon Roasted Vegetables

45 mins
Low
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A rich accompaniment for meat and poultry, potatoes and carrots roasted with a touch of lemon and chives.
Learn more about Deborah Dana

Ingredients

12 portions
  • 3/4 kilos red potato, cut in half
  • 3/4 kilos potato cambray, cut in half
  • 1/2 kilos baby carrot, peeled or jar
  • 2 onions, slice into 8 slices each
  • 1 tablespoon olive oil
  • 2 tablespoons chives, chopped
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper

Preparation

Preheat the oven to 425 F (220 C).
Mix the red potatoes, the round potatoes, the carrots, the onion, and the olive oil.
Place the vegetables on a baking sheet covered with cooking spray (PAM) to prevent sticking.
Bake vegetables for 30 minutes or until soft and golden brown. After 15 minutes, remove from the oven and turn them over so that they cook evenly.
Mix the chives, the lemon juice, the lemon zest with the salt and pepper. Put this on the vegetables and stir in a deep bowl.
Serve hot.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
62.3
kcal
3.11%
Carbohydrate, by difference
13.2
g
4.4%
Protein
1.4
g
2.8%
Total lipid (fat)
0.7
g
1.08%
100
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Provided by USDA
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