Ingredients
-
2
-
1
-
2
-
1/2
-
1/2
-
1/4
-
6
-
3
-
2
-
3/4
-
1/4
-
-
-
-
Directions
Roasted Vegetable Casserole, Rich in Beta-carotene without the need for lots of fat Saving recipe from Cdn Living 1997 magazine for future use , Nice and light side dish I had to omit the parsley, as I didn’t realize I didn’t have any 😉
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Steps
|
1
Done
|
In Large Bowl, Combine Lemon Juice, Butter, Basil, Thyme, Salt and Pepper. |
|
2
Done
|
Add Potatoes,Carrots and Leeks; Toss to Combine. |
|
3
Done
|
Spread in 13 X 9 Inch Baking Dish. |
|
4
Done
|
Drizzle With Stock. |
|
5
Done
|
Cover and Bake 350f Stirring 4 Times, For About 1 Hour or Until Vegetables Are Tender. |
|
6
Done
|
Sprinkle With Parsley. |
|
7
Done
|
(can Be Covered and Refrigerated For Up to 12 Hours; Reheat in 350f Oven For 30 to 40 Minutes). |
