Roasted carrots julienne vegetables

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Recipe by: carina

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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#delphi.com) 2/4/96