Roasted carrots & julienne vegetables

Yield: 4 Servings

Measure Ingredient
4 \N Long thin caroots; scrubbed
1 \N Potato (4oz); 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
\N \N Salt and pepper to taste
2 tablespoons Unroasted sesame seeds

Preheat oven to 400 degrees. 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 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@...) 2/4/96

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