Roasted carrots and julienne vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Long thin caroots; scrubbed | |
| 1 | Potato (4oz); scrubbed | |
| 1 | small | Zucchini (5-6\" long); scrubbed |
| 1 | small | Yellow squash (5-6\" long) scrubbed |
| 1 | large | Yellow onion; chopped |
| 3 | tablespoons | Orange marmalade |
| 2 | tablespoons | Oil |
| Salt and pepper to taste | ||
| 2 | tablespoons | Unroasted sesame seeds |
Directions
Preheat oven to 400 degrees. Cut carrots and potatoes into short shoestrings ( 1½ inches long) of equal thickness. The squash should be chopped iinto chunks twice as thick as onions, potatoes and carrots.
In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7"x12" and cover with foil. Bake at 400 degrees for 25 minutes uncovered or to desired tenderness. Sprinkle with water if dry; turn often. Sprinkle with sesame seed before serving.
Total calories per serving: 200 Fat: 9 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@...) 2/4/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Related recipes
- Carrot & zucchini julienne
- Carrot and zucchini julienne
- Carrot-parsnip julienne
- Glazed carrots julienne
- Glazed julienne carrots
- Julienne of carrots & snow peas
- Julienne of carrots and snow peas
- Julienned carrots & zucchini
- Julienned carrots and zucchini
- Oven-roasted carrots
- Roast carrots
- Roast vegetables
- Roasted baby carrots
- Roasted carrots
- Roasted carrots & julienne vegetables
- Roasted carrots and parsnips
- Roasted carrots and potatoes
- Roasted garlic carrots
- Roasted vegetables
- Rosemary-scented roasted carrots, turnips, and shallots