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Lemon Roasted Vegetables
1 pound tiny new potatoes halved or 3 med potatoes, cut into 1 1/2-inch pieces
3 stalks celery bias-sliced 1/2-inch or 1 medium fennel bulb, cut into wedges
4 small carrots, bias-cut into 1 1/2-inch pieces
1 large onion, cut into wedges
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon dried resemary, crushed
salt
pepper
Preheat oven to 450F. Place potatoes, celery or fennel, carrots
and onion in greased shallow roasting pan. Combine lemon, oil,
rosemary, salt and pepper in bowl. Drizzle over vegetables, tossing.
Bake 30 minutes or until potatoes and onion wedges are tender,
stirring once.
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Roasted Veggies 11