A rich accompaniment for meat and poultry, potatoes and carrots roasted with a touch of lemon and chives.
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Ingredients12 portions
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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