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Lemon Chive Roasted Vegetables

Lemon Chive Roasted Vegetables

Experience the vibrant flavors of spring with Lemon Chive Roasted Vegetables. This visually stunning dish features tender roasted veggies, zesty lemon, and fresh herbs, making it the perfect healthy side for any occasion. It's quick, easy, and sure to impress your family and friends!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 serving Cooking Spray
  • ¾ pound Small Red Potatoes halved
  • ¾ pound Small Fingerling Potatoes halved
  • ½ pound Baby Carrots
  • 1 medium Vidalia Onion cut into 8 wedges
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Fresh Chives finely chopped
  • ½ teaspoon Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ¾ teaspoon Grated Lemon Zest
  • 1 tablespoon Freshly Squeezed Lemon Juice

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Grater
  • Chef's Knife

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine the small red potatoes, baby carrots, and the wedges of Vidalia onion.
  4. Drizzle the olive oil over the vegetables and toss well to ensure they are evenly coated.
  5. Add the minced garlic, salt, and pepper to the bowl. Toss once more to combine all the ingredients.
  6. Spread the vegetables out in a single layer on the prepared baking sheet.
  7. Place the baking sheet in the preheated oven and roast for about 30 minutes.
  8. Halfway through the cooking time, take a moment to turn the vegetables.
  9. Once the vegetables are done roasting, remove them from the oven and transfer them back to a large bowl.
  10. Add the chives, lemon zest, and lemon juice to the warm vegetables.
  11. Serve the Lemon Chive Roasted Vegetables immediately.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
  • Tip 2: You can freeze the roasted vegetables for up to two months. Just reheat in the oven for best results.
  • Tip 3: These roasted vegetables complement grilled fish or chicken beautifully.
  • Tip 4: Feel free to experiment with other herbs like parsley or thyme.
  • Tip 5: Try adding seasonal vegetables like zucchini or bell peppers for variety.