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).

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