Roasted Vegetables in Lemon Juice with Chives
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0
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
12
Description
Roasted vegetables in lemon juice with chives
Ingredients
- New Potatoes - 24.7 oz
- Fingerling Potatoes - 24.7 oz
- Mini vegetables - 15.9 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 428°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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