https://1041.grocerywebsite.com/Recipes/Detail/3721/Slow_Roasted_Vegetables
Yield: 12 servings
| 4 | each | carrot, cut into chunks | |
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| 3 | stalks | celery, trimmed and sliced | |
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| 1 | lb. | potatoes, quartered | |
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| 1 | large red onion, cut into wedges | ||
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| 10 | cloves | garlic, peeled | |
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| 2 | tablespoons | lemon juice | |
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| 1 | teaspoon | grated orange peel | |
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| 1/2 | teaspoon | salt | |
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| 1/4 | teaspoon | black pepper | |
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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.
https://1041.grocerywebsite.com/Recipes/Detail/3721/Slow_Roasted_Vegetables
