Recipe for Slow Roasted Vegetable

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Yield:

12 Servings

Ingredients:

Amount	Ingredient
4 x	Carrot, cut into chunks
3 stalk	celery, trimmed and sliced
1 lb	Potatoes, Yukon Gold, quatered
1 lrg	Red onion, cut into wedges
10 x	Cloves garlic, peeled
2 tbl	Lemon juice
1 tsp	Orange peel, grated
1/2 tsp	Salt

Instructions:

Instructions: Heat oven to 325F. In roasting pan, toss together carrots, fennel, 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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