Slow Roasted Vegetables

Yield: 12 servings

Ingredients

4 each carrot, cut into chunks

3 stalks celery, trimmed and sliced

1 lb. potatoes, quartered

1 large red onion, cut into wedges

10 cloves garlic, peeled

2 tablespoons lemon juice

1 teaspoon grated orange peel

1/2 teaspoon salt

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

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