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Roasted Vegetable Casserole

Roasted Vegetable Casserole created by Lori Mama

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

Ready In:
1hr 20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@karen in tbay
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@karen in tbay
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"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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  1. Lori Mama
    Roasted Vegetable Casserole Created by Lori Mama
    Reply
  2. Lori Mama
    Nice and light side dish. I had to omit the parsley, as I didn't realize I didn't have any. ;)
    Reply
  3. karen in tbay
    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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