Roasted Vegetable Casserole

READY IN: 1hr 20mins
Recipe by karen in tbay

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

Top Review by Lori Mama

Nice and light side dish. I had to omit the parsley, as I didn't realize I didn't have any. ;)

Ingredients Nutrition


  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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