Lemony Roasted Vegetables

1 lb new potatoes (baby) halved or 3 medium potatoes cut in 1 1/2 inch pieces
3 stalks celery sliced at an angle 1/2 inch thick
4 small carrots cut in 1 1/2 inch pieces
1/4 c lemon juice
1 large onion, cut into wedges
2 Tbsp olive oil
1 tsp crushed, dried rosemary
1/4 tsp cracked pepper.

Preheat oven to 450 F. Put potatoes, celery, carrots & onion in greased, shallow roast pan. Combine lemon, oil, rosemary, salt & pepper in bowl. Drizzle over vegetables, toss to coat. Bake 30 minutes or until potatoes & onion wedges are tender, stir once.

I think Asparagus pieces would be excellent in here too!