Roasted Carrots and Leeks
The combination of tender leaks and carrots make for a tasty side dish.
- Total Time:
- Servings: 4
Source: Everyday Food, May 2004
- 1 bunch leeks (about 1 pound)
- 1 1/2 pounds large carrots
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.