Roasted Carrots and Leeks

Prep Time:
10 mins
Total Time:
50 mins

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


  • 1 bunch leeks (about 1 pound)

  • 1 ½ pounds large carrots

  • 2 tablespoons olive oil

  • 1 teaspoon coarse salt

  • ¼ 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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