Slow Roasted Veggies
Source of Recipe
Woman's Weekly magazine
List of Ingredients
4 each carrot -- cut into chunks
3 stalks celery -- trimmed and sliced
1 pound potatoes -- quartered
1 large red onion -- cut into wedges
10 cloves garlic -- peeled
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/4 teaspoon black pepper
Recipe
Heat oven to 325�F. In roasting pan, toss together carrots, celery, potatoes, onion, pepper, and garlic. In cup or small bowl, whisk together remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5 hours, turning occasionally, until tender
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