Roasted Vegetables in Lemon Juice with Chives
Appetizers • Italian
Description
Roasted vegetables in lemon juice with chives
Ingredients
- New Potatoes 25 oz
- Fingerling Potatoes 25 oz
- Mini vegetables 15 oz
- Spanish onions 2 pieces
- Olive Oil 2 tablespoons
- Chives 2 tablespoons
- Citrus Zest Mix 1½ teaspoons
- Salt ½ teaspoon
- Meyer Lemon Juice 2 tablespoons
- Ground Black Pepper ¼ teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
In a large bowl, combine halved potatoes, carrots, sliced onions, and olive oil. Spread in a rectangular baking dish in an even layer. Roast for 30 minutes, stirring every 15 minutes, until the vegetables are tender and browned.
Step 3
Transfer the hot vegetables to a large bowl and gently mix with finely chopped chives, lemon juice, lemon zest, salt, and pepper.
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