Roasted Carrots and Leeks

Name: Roasted Carrots and Leeks
Prep time: 10 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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

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

Source: Everyday Food, May 2004

50 mins 10 mins 4

Total Time Prep Servings

Ingredients

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

Directions

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.