Lemon-Chive Roasted Vegetables

Ingredients

• 1 pound baby carrots 
• 0.3 teaspoon pepper black
• 1.5 pounds fingerling potatoes halved
• 2 tablespoons chives fresh chopped
• 2 tablespoons juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 1 tablespoon olive oil 
• 1.5 pounds potatoes red halved
• 0.5 teaspoon salt 
• 2 medium vidalia sweet cut into 8 wedges

Equipment

• bowl
• oven

Directions

1. Preheat oven to 42
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.
3. Bake at 425 for 30 minutes, turning after 15 minutes or until tender and lightly browned.
4. Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.