Roasted Carrots and Julienne Vegetables | Just A Pinch Recipes
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Oven
- Zip-top bag
- Aluminum foil
- Measuring spoon
Ingredients
- 4 carrots, long, thin and scrubbed
- 1 potato, scrubbed
- 1 small zucchini, scrubbed
- 1 small yellow squash, scrubbed
- 1 large yellow onion, chopped
- 3 tablespoon(s) orange marmalade
- 2 tablespoon(s) oil
- - salt and pepper to taste
- 2 tablespoon(s) sesame seeds, unroasted
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