ROASTED VEGETABLE CASSEROLE

Roasted Vegetable Casserole image

Rich in Beta-carotene without the need for lots of fat. Saving recipe from Cdn Living 1997 magazine for future use.

Provided by karen in tbay

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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).

Nutrition Facts : Calories 139.4, Fat 1.9, SaturatedFat 1, Cholesterol 4.5, Sodium 276.7, Carbohydrate 28.6, Fiber 4.7, Sugar 7.4, Protein 3

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