Lemon-Chive Roasted Vegetables

This recipe is in the Cooking Light 2009 cookbook. I’ve adapted it slightly. The recipe called for fingerling potatoes – which were not available at the market the day I went. So I used a combination of red and white potatoes. This was really good and a great lemony side dish for the Chimichurri covered steak that we had that night. (See recipe in the post below for Chimichurri Sauce)

Ingredients:

3 lbs of assorted potatoes – quartered (I used red and white – but you could use Yukon gold or fingerling as well.)
1 lb baby carrots
2 sweet onions, cut into 8 wedges each
Olive oil
Salt & Pepper
Fresh chives chopped, use an amount to your liking – I used about ¼ cup
Grated lemon rind from one lemon
Juice of one lemon

Directions:

Preheat oven to 425.

Combine the potatoes, carrots, onions with a drizzle of olive oil. Toss to coat. Arrange vegetables in a single layer on a jelly roll pan that was coated with cooking spray. Season with salt & pepper.

Bake at 425 for approximately 45 minutes, or until potatoes are tender. Turn after 20 minutes.

Remove the jellyroll pan from the oven; sprinkle the chives over the top of the vegetables. I grated the lemon zest right over the vegetables, and then squeezed the juice of the lemon over all.

Place everything into a large bowl and toss to combine. Taste and season with additional salt and pepper if necessary.

Click here for printable recipe.