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| Home -> [Carrot, Roasted, Vegetables, Vegetarian] -> [Roasted carrots and julienne vegetables Recipe] |
Roasted carrots and julienne vegetables
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Carrot, Roasted, Vegetables, Vegetarian |
Rating: |
0 |
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Ingredients:
| 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
| tbsp | Orange marmalade | | 2
| tbsp | Oil | | | Salt and pepper to taste | | 2
| tbsp | Unroasted sesame seeds |
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Procedures:
| 1 | Preheat oven to 400 degrees. | | 2 | Cut carrots and potatoes into short shoestrings ( 1 ?inches long) of equal thickness. | | 3 | The squash should be chopped iinto chunks twice as thick as onions, potatoes and carrots. | | 4 | In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7"x12" and cover with foil. | | 5 | Bake at 400 °F for 25 minutes uncovered or to desired tenderness. | | 6 | Sprinkle with water if dry; turn often. | | 7 | Sprinkle with sesame seed before serving. | | 8 | Total calories per serving: 200°Fat: 9 grams |
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