Stephanie's Lemon Potatoes & Carrots

My friend Stephanie I. brought these vegetables to a cookout we had a few weeks ago. She always makes good vegetable side dishes. Anyway, I loved them, so I made them myself on Friday. I'd never thought of putting lemon on potatoes and carrots before, and it was delicious and kind of different. (Shown here with Chicken Saltimbocca.)

(For four servings):

4 red potatoes, diced
about 1 cup baby carrots, cut in half
1-2 Tbsp. chopped green onions (as many as you like)
2 Tbsp. lemon juice
salt & pepper
olive oil

Heat the oven to 425°, then drizzle olive oil over the potatoes and carrots in a glass baking dish. Stir them around to coat. Sprinkle them with salt and pepper.

Bake for about 40 minutes, or until the potatoes are cooked through and tender.

Remove from the oven and sprinkle with lemon juice and chives. Stir around to coat, and to unstick any potatoes from the bottom of the dish.

Bake for 3-5 more minutes.