Roasted Vegetable Casserole

"Rich in Beta-carotene without the need for lots of fat. Saving recipe from Cdn Living 1997 magazine for future use."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
1hr 20mins
Ingredients:
11
Serves:
8
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ingredients

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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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Reviews

  1. 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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RECIPE SUBMITTED BY

Update Nov 2009 - I live in Northwestern Ontario with the cold and the bugs. A baby born in each of my decade 20's 30's 40's!!! plus 2 grandsons now. I love to cook and hardly ever repeat a recipe. I never really had a fav cookbook but I now have a favorite recipe site that I am totally addicted to-RECIPEZAAR!!! I still email recipes to my own kids. My pet peeve is those folks who turn their noses up at a dish even before they try it. My family have sat at the table with a pig tail or a chicken foot on their plate just becuz I found a recipe - HAHAHa - cooking should be fun and very once in a while the dogs get a treat! I also love watching decorating shows and my husband keeps promising to put wheels on the furniture to make room arrangments easier! We don't hobby farm anymore on our 8 acres and the large veg garden has been made over - half rock garden and other half with 12 new raised cedar beds because I am getting old and the knees don't work so well. It is fabulous and will post a new cover pic altho I love my Inukshuks!! I LOVE snowshoeing and am blessed to be able to walk out my back door and enjoy.
 
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