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Roasted Carrots & Julienne Vegetables

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Submitted by walt1924

YIELD

4 servings

PREP

25 min

COOK

15 min

READY

40 min

Ingredients

4 4
EACH EACH CARROTS
long, thin, scrubbed
4 4
OZ OZ POTATOES
scrubbed *
1 1
SMALL SMALL ZUCCHINI
(5-6" long), scrubbed
1 1
SMALL SMALL YELLOW SUMMER SQUASH
(5-6" long), scrubbed
1 1
LARGE LARGE YELLOW ONION
chopped *
3 45
TABLESPOONS ML ORANGE MARMALADE
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 182 56% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 57mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 208% Vitamin C 25%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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