Roasted Carrots and Julienne Vegetables

Roasted Carrots And Julienne Vegetables Recipe

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

How to Make Roasted Carrots and Julienne Vegetables


  • 1Preheat oven to 400 degrees.
  • 2Cut carrots and potatoes into short shoestrings (1 1/2 inches long) of equal thickness.
  • 3The squash should be chopped into chunks twice as thick as onions, potatoes and carrots.
  • 4In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7x12" and cover with foil.
  • 5Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
  • 6Sprinkle with water if dry; turn often.
  • 7Sprinkle with sesame seed before serving.

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About Roasted Carrots and Julienne Vegetables

Course/Dish: Vegetables
Other Tag: Quick & Easy

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