Free Recipe Roasted Carrots and Julienne Vegetables
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Carrots and Julienne Vegetables Recipe
4 Long thin caroots; scrubbed
1 Potato (4oz); scrubbed
1 sm Zucchini (5-6 long);
-scrubbed
1 sm Yellow squash (5-6 long)
-scrubbed
1 lg Yellow onion; chopped
3 tb Orange marmalade
2 tb Oil
Salt and pepper to taste
2 tb Unroasted sesame seeds
Roasted Carrots and Julienne Vegetables Preparation
Preheat oven to 400 degrees. Cut carrots and potatoes into short shoestrings ( 1 1/2 inches long) of equal thickness. The squash should be chopped iinto chunks twice as thick as onions, potatoes and carrots. In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7 x12 and cover with foil. Bake at 400 degrees for 25 minutes uncovered or to desired tenderness. Sprinkle with water if dry; turn often. Sprinkle with sesame seed before serving. Total calories per serving: 200 Fat: 9 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh”s Recipe dbase (lisa_pooh@delphi.com) 2/4/96 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Roasted Carrots and Julienne Vegetables?
If you know a better Roasted Carrots and Julienne Vegetables Recipe please comment below.