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Roasted Carrots & Julienne Vegetables Hits: 4  

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Description:
 
Date Added: June 7, 2008 Season:  
Category: Vegetables Prep. Method:  
Calories:   Dish Type: Vegetable
Serves: 4 Cuisine:  
Prep. Time: 1 hr.    
Ingredients:

4 long and thin raw carrots, scrubbed
1 potato (about 4 oz.), scrubbed
1 small zucchini (5"-6" long), scrubbed
1 small yellow squash (5"-6" long), scrubbed
1 large yellow onion, chopped
3 Tablespoons orange marmalade
2 Tablespoons oil
Salt or salt substitute and pepper to taste
2 Tablespoons untoasted sesame seeds
Directions:
  1. Preheat oven to 400 degrees.

  2. Cut carrots and potatoes into short shoestrings (1-1/2-inches long) of equal thickness.

  3. The squash should be chopped into chunks twice as thick as onions, potatoes, and carrots.

  4. In a large plastic bag, mix all ingredients (except the sesame seeds) then spread in roasting pan about 7" x 12" and cover with foil.

  5. Bake at 400 degrees for 25 minutes covered and then 25 minutes uncovered or to desired tenderness.

  6. Sprinkle with water if dry; turn often.

  7. Sprinkle on sesame seeds before serving.

  8. Serve over cooked brown rice, or pasta for a main dish.

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Added On: June 7, 2008
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