Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Carrots and Leeks Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 50 mins Servings: 4 The combination of tender leaks and carrots make for a tasty side dish. Ingredients 1 bunch leeks (about 1 pound) 1 ½ pounds large carrots 2 tablespoons olive oil 1 teaspoon coarse salt ¼ teaspoon ground pepper Directions 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. Rate it Print