Roasted Carrots & Julienne Vegetables
Yield
4 servingsPrep
25 minCook
15 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
carrots
long, thin, scrubbed |
|
| 4 | oz |
potatoes
scrubbed |
*
|
| 1 | small |
zucchini
(5-6" long), scrubbed |
|
| 1 | small |
yellow summer squash
(5-6" long), scrubbed |
|
| 1 | large |
yellow onion
chopped |
*
|
| 3 | tablespoons |
orange marmalade
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
sesame seeds
unroasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
carrots
long, thin, scrubbed |
|
| 4 | oz |
potatoes
scrubbed |
*
|
| 1 | small |
zucchini
(5-6" long), scrubbed |
|
| 1 | small |
yellow summer squash
(5-6" long), scrubbed |
|
| 1 | large |
yellow onion
chopped |
*
|
| 45 | ml |
orange marmalade
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
sesame seeds
unroasted |
|
Directions
Preheat oven to 400℉ (200℃).
Cut carrots and potatoes into short shoestrings ( 1½ 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℉ (200℃) for 25 minutes uncovered or to desired tenderness.
Sprinkle with water if dry; turn often.
Sprinkle with sesame seed before serving.
