Roasted Vegetable Casserole Recipe

Name: Roasted Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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

Servings: persons

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

1
In large bowl, combine lemon juice, butter, basil, thyme, salt and pepper.
2
Add potatoes,carrots and leeks; toss to combine.
3
Spread in 13 x 9 inch baking dish.
4
Drizzle with stock.
5
Cover and bake 350F stirring 4 times, for about 1 hour or until vegetables are tender.
6
Sprinkle with parsley.
7
(Can be covered and refrigerated for up to 12 hours; reheat in 350F oven for 30 to 40 minutes).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons lemon juice, 1 tablespoon butter, melted, 2 teaspoons dried basil, 1/2 teaspoon dried thyme, and more.

Yes, Roasted Vegetable Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Casserole

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