Lemony Roasted Vegetables

1 lb. potatoes, halved (or 3 med, cubed 1½" pieces)
3 stalks celery; bias slice ½"thick
4 small carrots; bias slice into 1½" pieces
1 large onion; cut into wedges
¼c  Pompeii Lemon Juice
2 tsp. dried Rosemary; crushed
¼ tsp. salt
¼ tsp. cracked pepper

Preheat oven to 450°
potatoes, celery, carrots & onion in greased shallow 
roasting pan. Combine Pompeii Lemon Juice, oil, salt  
Drizzle over vegetables, toss to coat.

Side Dishes