Slow roasted vegetable

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.


Recipe by: Woman's Weekly Magazine - adapted Posted to fatfree digest by Lisa <lisap@...> on Apr 27, 1998

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