roasted carrots and julienne vegetables

Name: Roasted Carrots and Julienne Vegetables
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 tablespoon(s) orange marmalade; 2 tablespoon(s) oil; - salt and pepper to taste; 2 tablespoon(s) sesame seeds, unroasted

26 Pinches

CONNIE BOLDA

Wallace, NC

Updated on Oct 11, 2011

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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 tablespoons orange marmalade
2 tablespoons oil
- salt and pepper to taste
2 tablespoons sesame seeds, unroasted

How To Make roasted carrots and julienne vegetables

Step 1

Preheat oven to 400 degrees.

Step 2

Cut carrots and potatoes into short shoestrings (1 1/2 inches long) of equal thickness.
Step 3

The squash should be chopped into chunks twice as thick as onions, potatoes and carrots.
Step 4

In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7x12\" and cover with foil.
Step 5

Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
Step 6

Sprinkle with water if dry; turn often.
Step 7

Sprinkle with sesame seed before serving.
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