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Roasted Carrots and Julienne Vegetables



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Roasted Carrots and Julienne Vegetables

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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



Ingredients:

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

Serves:

4 Servings

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