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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 325ºF. 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