1 pound tiny new potatoes, halved or 3 medium potatoes, cut into 1 1/2- inch pieces
3 stalks celery, bias-sliced 1/2 inch thick, or 1 medium fennel bulb, cut into wedges
4 small carrots, bias-cut into 1 1/2 -inch pieces
1 large onion, cut into wedges
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon cracked pepper

Preheat oven to 450 degrees. Place potatoes, celery or fennel, carrots and onion in greased shallow roasting pan. Combine lemon juice, oil, rosemary, salt and pepper in small bowl. Drizzle over vegetables, tossing to coat. Bake 30 minutes or until potatoes and onion wedges are tender, stirring once.