Roasted Carrots and Julienne Vegetables

Roasted Carrots And Julienne Vegetables Recipe

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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

Step-By-Step

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.

About Roasted Carrots and Julienne Vegetables

Course/Dish: Vegetables
Other Tag: Quick & Easy