Roasted Carrots And Julienne Vegetables Recipe

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Roasted Carrots and Julienne Vegetables

CONNIE BOLDA

By
@DuplinLady

I "adopted" this recipe...leave a comment if you give it a try.


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Ingredients

4
carrots, long, thin and scrubbed
1
potato, scrubbed
1 small
zucchini, scrubbed
1 small
yellow squash, scrubbed
1 large
yellow onion, chopped
3 Tbsp
orange marmalade
2 Tbsp
oil
salt and pepper to taste
2 Tbsp
sesame seeds, unroasted

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
Cut carrots and potatoes into short shoestrings (1 1/2 inches long) of equal thickness.
3
The squash should be chopped into 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 7x12" and cover with foil.
5
Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
6
Sprinkle with water if dry; turn often.
7
Sprinkle with sesame seed before serving.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy