Lemon Chive Roasted Vegetables

READY IN: 45mins
Recipe by katie in the UP

I found this recipe in the Cooking Light Magazine March/2008. Posted in preparation of Easter.

Top Review by lauralie41

Katie these are very good roasted vegetables, thank you for posting! DD couldnt find fingerling potatoes so I used russets that I cut in strips. Loved the lemon and chive flavor! So easy to make and tastes wonderful. Adjusted the recipe for 4 servings and enjoyed looneytunefan's Recipe #157329 with them.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Combine first 5 ingredients in a large bowl; toss well to coat.
  3. Arrange vegetables in a single layer on 2 jelly roll pans coated with cooking spray.
  4. Bake for 30 minutes, turning after 15 minutes or until tender and lightly browned.
  5. Combine vegetables, chives and remaining ingredients in a large bowl; toss gently to coat.

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