Baked vegetables in lemon juice with chives
12 servings
30 minutes
Baked vegetables in lemon juice with chives are an elegant and simple dish embodying the philosophy of Italian cuisine. It combines the rich flavor of young potatoes, the sweet aroma of mini carrots, and the softness of roasted onions. Baking gives the vegetables a caramelized crust, while lemon juice and zest add refreshing acidity that highlights their natural sweetness. Chives, with their delicate spiciness, complete the harmony of flavors. The dish works well as a light dinner on its own or as a refined side to meat and fish. It brings warmth and comfort to home cooking while remaining stylish and modern. A great choice for those who appreciate simplicity, healthiness, and balanced taste.
1
Preheat the oven to 220 degrees.
2
In a large bowl, mix halved potatoes, carrots, sliced onions, and olive oil. Spread in a rectangular dish in an even layer. Bake for 30 minutes, stirring every 15 minutes, until the vegetables are tender and browned.
- New red potatoes: 700 g
- Fingerling potatoes: 700 g
- Baby carrots: 450 g
- Sweet onion: 2 pieces
- Olive oil: 2 tablespoons
3
Place the hot vegetables in a large bowl and gently mix with finely chopped chives, lemon juice and zest, salt, and pepper.
- Chives: 2 tablespoons
- Lemon zest: 1.5 teaspoon
- Salt: 0.5 teaspoon
- Lemon juice: 2 tablespoons
- Ground black pepper: 0.3 teaspoon