qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== 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 [[http://www.amazon.com/gp/product/B003156FZA?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p75//