Slow Roasted Vegetables

Yield: 12 servings

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Ingredients

check carrot, cut into chunks 4 each carrot, cut into chunks

check celery, trimmed and sliced 3 stalks celery, trimmed and sliced

check potatoes, quartered 1 lb. potatoes, quartered

check large red onion, cut into wedges 1 large red onion, cut into wedges

check garlic, peeled 10 cloves garlic, peeled

check lemon juice 2 tablespoons lemon juice

check grated orange peel 1 teaspoon grated orange peel

check salt 1/2 teaspoon salt

check black pepper 1/4 teaspoon black pepper

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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

Please note that some ingredients and brands may not be available in every store.