Roasted Carrots And Julienne Vegetables Recipe

Step 1

Preheat oven to 400 degrees. Cut carrots and potatoes into short shoestrings ( 1 1/2 inches long) of equal thickness. The squash should be chopped iinto chunks twice as thick as onions, potatoes and carrots.

Step 2

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

Things You'll Need

  • 4 Long thin caroots; scrubbed
  • 1 Potato (4oz); scrubbed
  • 1sm Zucchini (5-6" long);
  • -scrubbed
  • 1sm Yellow squash (5-6" long)
  • -scrubbed
  • 1lg Yellow onion; chopped
  • 3tb Orange marmalade
  • 2tb Oil
  • Salt and pepper to taste
  • 2tb Unroasted sesame seeds

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