Roasted Vegetable Casserole - cooking recipe

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

Preparation

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).