Roasted carrots & julienne vegetables
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Roasted carrots & julienne vegetables
  Carrots    Vegetables    Vegetarian  
Last updated 6/12/2012 1:20:38 AM. Recipe ID 52468. Report a problem with this recipe.
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      Title: Roasted carrots & julienne vegetables
 Categories: Vegetables, Vegetarian
      Yield: 4 Servings
 
      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
 
  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
  




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Recipe ID 52468 (Apr 03, 2005)

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