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Roasted Carrots and Leeks

The combination of tender leaks and carrots make for a tasty side dish.

  • Prep:
  • 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


  1. 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.

  2. On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.

  3. Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.


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