All-American Vegetarian - Roasted Carrot and Potato Casserole

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Roasted Carrot and Potato Casserole

 

Recipe By :All-American Vegetarian - Barbara Grunes and Virginia Van Vynckt

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup chopped onion

1/4 pound dried pitted prunes or apricots

2 large white potatoes -- washed, peeled, and cut in 1-inch

pieces

1/4 cup golden raisins

1 pound carrots -- sliced

2 large sweet potatoes -- washed, peeled, and cut in 1-inch

pieces

3 tablespoons honey

1/2 cup sweet red wine

3 tablespoons lemon juice

1 cup vegetable stock or canned broth

 

Preheat oven to 350F.

Spray a bowl-shaped, 2-quart lidded casserole with nonstick cooking spray. Mix

all ingredients in casserole. Tightly cover casserole and bake in center of

oven for 1 1/2 hours.

Uncover. Stir ingredients, taste and adjust seasonings, and continue cooking

for 1 more hour. Vegetables will be very soft and some will be crushed.

 

 

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Per serving: 257 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g

Protein; 63g Carbohydrate; 0mg Cholesterol; 51mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 0

Fat; 1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0