Yield
12 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425° for 30 minutes, turning after 15 minutes or until tender and lightly browned.

Step 3

Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.

Ratings & Reviews

pmarie's Review

pmarie
May 11, 2011
One of the best, and simplest, roasted vegetable recipes ever! I used baby red potatoes, carrots (regular, sliced, not the bagged variety), and cippiolini onions. I also tossed in some fresh thyme sprigs for the roasting part. I warmed the oil and garlic beforehand in a heavy, cast iron-enameled pan; and then added the veggies, before moving to the oven. The lemon + zest adds an incredible lightness and freshness to what is often a heavier, wintery side dish. Served with grilled rib eye steaks. Brilliant!!!