Slow Roasted Vegetables

Yield:
12 servings

Ingredients:

  1. 4 each carrot, cut into chunks
  2. 3 stalks celery, trimmed and sliced
  3. 1 lb. potatoes, quartered
  4. 1 large red onion, cut into wedges
  5. 10 cloves garlic, peeled
  6. 2 tablespoons lemon juice
  7. 1 teaspoon grated orange peel
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
Directions:

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.

Source: Applesforhealth.com


TDS 3