Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Carrot; cut into chunks |
| 3 \N | Stalks celery; trimmed and sliced |
| 1 pounds | Potatoes; Yukon Gold, quatered |
| 1 large | Red onion; cut into wedges |
| 10 \N | Cloves garlic; peeled |
| 2 tablespoons | Lemon juice |
| 1 teaspoon | Orange peel; grated |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
Heat oven to 325F. In roasting pan, toss together carrots, fennel, potatoes, onion, pepper, and garlic. In cup or small bowl, whisk together remaining ingredients. Pour over vegetables; toss to coat. Roast 1½ hours, turning occasionally, until tender.
NOTES : 2⅕% CFF
Recipe by: Woman's Weekly Magazine - adapted Posted to fatfree digest by Lisa <lisap@...> on Apr 27, 1998