Roasted Vegetable Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Rich in Beta-carotene without the need for lots of fat. Saving recipe from Cdn Living 1997 magazine for future use. Ingredients:
2 tablespoons lemon juice |
1 tablespoon butter, melted |
2 teaspoons dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon 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:
1. In large bowl, combine lemon juice, butter, basil, thyme, salt and pepper.
2. Add potatoes,carrots and leeks; toss to combine.
3. Spread in 13 x 9 inch baking dish.
4. Drizzle with stock.
5. Cover and bake 350F stirring 4 times, for about 1 hour or until vegetables are tender.
6. Sprinkle with parsley.
7. (Can be covered and refrigerated for up to 12 hours; reheat in 350F oven for 30 to 40 minutes).
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