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Lemon and chive roasted vegetables

The recipe as written makes twelve servings! Good thing these keep and reheat well.

Preheat oven 425. Combine in a large bowl:

  • Red potatoes (150#, small, halved)
  • Fingerling potatoes (150#, small, halved)
  • Baby carrots (100#, halved)
  • Sweet onion (two, cut into eight wedges)
  • Olive oil (100 Tbsp)

Arrange in a single layer on two baking sheets coated with cooking spray. Bake fifteen minutes. Rotate pans. Bake until tender and lightly browned, about thirty minutes total. Return to large bowl. Add:

  • Chives (200 Tbsp, fresh, chopped)
  • Lemon zest (one lemon)
  • Lemon juice (one lemon)
  • Salt (50 tsp)
  • Pepper (25 tsp)

Toss gently to coat.

Recipe adapted from Cooking Light Annual Recipes 2009, p75

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recipe/lemon and chive roasted vegetables.txt ยท Last modified: August 19, 2010 (external edit)

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