1-1/2 lbs. small red potatoes, halved
1-1/2 lbs small fingerling potatoes, halved
1 lb. baby carrots
2 medium sweet onions, cut into 8 wedges
1 T. olive oil
2 T. chopped fresh chives
1-1/2 t. grated lemon rind
2 T. fresh lemon juice
1/2 t. salt
1/4 t. pepper
Preheat oven to 425
Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly roll pans. Bake at 425 for 30 minutes, turning after 15 minutes or until tender and lightly browned.
Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.
12 servings
129 calories, 1.3g fat, 3.1g protein, 26.3g carbs, 3.2g fiber, 139mg sodium