ROASTED CARROTS AND JULIENNE VEGETABLES

Roasted Carrots and Julienne Vegetables image

Provided by CONNIE BOLDA @DuplinLady

Number Of Ingredients 9

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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.