Roasted Vegetable Casserole

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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

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).
Most Helpful

4 5

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