Roasted Vegetable Casserole Recipe

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Ingredients:

Serving

2 tbsp lemon juice
1 tbsp butter, melted
2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
6 cups thinly sliced sweet potatoes (about 4)
3 cups thinly sliced carrots
2 leeks, sliced
3/4 cup chicken stock
1/4 cup chopped fresh parsley

Directions:

In large bowl, combine lemon juice, butter, basil, thyme, salt and pepper.
Add potatoes,carrots and leeks; toss to combine.
Spread in 13 x 9 inch baking dish.
Drizzle with stock.
Cover and bake 350F stirring 4 times, for about 1 hour or until vegetables are tender.
Sprinkle with parsley.
(Can be covered and refrigerated for up to 12 hours; reheat in 350F oven for 30 to 40 minutes).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	142.14 Kcal (595 kJ)
Calories from fat	15.26 Kcal
		% Daily Value*
Total Fat	1.7g	3%
Cholesterol	4.49mg	1%
Sodium	271.42mg	11%
Potassium	574.27mg	12%
Total Carbs	29.31g	10%
Sugars	7.87g	31%
Dietary Fiber	5.04g	20%
Protein	3.72g	7%
Vitamin C	11.6mg	19%
Vitamin A	1.5mg	50%
Iron	1.8mg	10%
Calcium	68.3mg	7%

Amount Per 100 g
Calories	70.84 Kcal (297 kJ)
Calories from fat	7.6 Kcal
		% Daily Value*
Total Fat	0.84g	3%
Cholesterol	2.24mg	1%
Sodium	135.27mg	11%
Potassium	286.21mg	12%
Total Carbs	14.61g	10%
Sugars	3.92g	31%
Dietary Fiber	2.51g	20%
Protein	1.86g	7%
Vitamin C	5.8mg	19%
Vitamin A	0.7mg	50%
Iron	0.9mg	10%
Calcium	34mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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