roasted carrots and julienne vegetables

Name: Roasted Carrots and Julienne Vegetables
Ingredients: 4 - carrots, long, thin and scrubbed; 1 - potato, scrubbed; 1 small zucchini, scrubbed; 1 small yellow squash, scrubbed; 1 large yellow onion, chopped; 3 tablespoon(s) orange marmalade; 2 tablespoon(s) oil; - salt and pepper to taste; 2 tablespoon(s) sesame seeds, unroasted

No Image

review

Recipe by

CONNIE BOLDA

@DuplinLady

Wallace, NC

I "adopted" this recipe...leave a comment if you give it a try.

Ingredients For roasted carrots and julienne vegetables

4

carrots, long, thin and scrubbed
1

potato, scrubbed
1 sm

zucchini, scrubbed
1 sm

yellow squash, scrubbed
1 lg

yellow onion, chopped
3 Tbsp

orange marmalade
2 Tbsp

oil
salt and pepper to taste
2 Tbsp

sesame seeds, unroasted

How To Make roasted carrots and julienne vegetables

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 sesame seeds) then spread in roasting pan about 7x12\" and cover with foil.
5
Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
6
Sprinkle with water if dry; turn often.
7
Sprinkle with sesame seed before serving.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

roasted carrots and julienne vegetables

Ingredients For roasted carrots and julienne vegetables

How To Make roasted carrots and julienne vegetables

Categories & Tags for Roasted Carrots and Julienne Vegetables: