Roasted Vegetable Casserole

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

• Ready In: 1 hr 20 mins
• Serves: 8

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

Directions

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).