Lemon-Chive Roasted Vegetables

• 1 1/2 pounds small red potatoes, halved
• 1 1/2 pounds small fingerling potatoes, halved
• 1 pound baby carrots
• 2 medium Vidalia or other sweet onions, each cut into 8 wedges
• 1 tablespoon olive oil
• Cooking spray
• 2 tablespoons chopped fresh chives
• 1 1/2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 425u0b0.
2. Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425u0b0 for 30 minutes, turning after 15 minutes or until tender and lightly browned.
3. Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.

red potatoes, potatoes, carrots, vidalia, olive oil, cooking spray, fresh chives, lemon rind, lemon juice, salt, black pepper

Taken from www.myrecipes.com/recipe/lemon-chive-roasted-vegetables (may not work)