Slow roasted vegetable
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Carrot; cut into chunks | |
| 3 | Stalks celery; trimmed and sliced | |
| 1 | pounds | Potatoes; Yukon Gold, quatered |
| 1 | large | Red onion; cut into wedges |
| 10 | Cloves garlic; peeled | |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Orange peel; grated |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
Directions
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
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