roasted carrots and julienne vegetables

How To Make roasted carrots and julienne vegetables

• 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.
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