recipe:lemon and chive roasted vegetables

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