Roasted Carrots And Julienne Vegetables Recipes

ROASTED CARROTS AND JULIENNE VEGETABLES

Roasted Carrots and Julienne Vegetables image

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

Provided by CONNIE BOLDA @DuplinLady

Number Of Ingredients 9

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

Steps:

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 into 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 7x12\" 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.

ROASTED CARROTS

Roasted carrots image

These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch

Provided by John Torode

Categories Side dish

Time 55m

Number Of Ingredients 4

Ingredients

2kg carrots, halved or quartered lengthways
4 tbsp olive oil
4 tbsp honey
2 tbsp red wine or cider vinegar

Steps:

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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