Best 2 Roasted Potatoes Carrots Leeks Recipes

Roasted potatoes, carrots, and leeks are a classic side dish that can be enjoyed with a variety of main courses. They are easy to make and can be roasted in the oven or on the grill. The key to getting the perfect roast is to use fresh, high-quality vegetables and to season them well. This article will provide you with a step-by-step guide on how to make roasted potatoes, carrots, and leeks, as well as some tips for getting the best results.

Here are our top 2 tried and tested recipes!

ROASTED POTATOES, CARROTS & LEEKS

Roasted Potatoes, Carrots & Leeks image

Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

Ingredients

2 pounds small red potatoes
1 pound fresh baby carrots
3 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
2 garlic cloves, minced

Steps:

Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.

Nutrition Facts :

ROASTED POTATOES, CARROTS AND LEEKS

Roasted Potatoes, Carrots and Leeks image

This is a combination of several recipes I've seen on food.com and on other sites. This can be very versatile, using whatever type of potatoes and veggies you have on hand, IMO, all veggies taste best when they are roasted. :-) You can also change or add whatever herbs and spices you prefer or happen have on hand and adjust amounts according to your taste. I used dry herbs but I'm sure fresh would be even better.

Provided by FeelinYummy

Categories Potato

Time 1h5m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 potatoes
1 lb baby carrots
1 leek
olive oil
2 teaspoons garlic, minced or
1 teaspoon garlic powder
2 teaspoons dried parsley
1 1/2-2 teaspoons dried thyme
salt and pepper

Steps:

Preheat oven to 400 degrees.
Spray 2 large roasted pans or casserole dishes with non-stick spray. .
Wash and chop potatoes in to large bite-sized pieces (try to chop roughly the same size for even cooking). Feel free to peel the potatoes before chopping them, I did. .
After rinsing potatoes dry very well with paper towels or a clean dish towel. .
Divide potatoes evenly between the roasting pans. .
Add baby carrots to both roasting pans. .
Slice dark green parts and end of root tip off of the leeks. .
Slice the leek vertically from light green end toward root, but leave it attached at the root. .
Turn the leek over on its side and slice it vertically again. .
Rinse the heck out of the leek, making sure there is no grit in between the layers. .
Chop the leeks in to 1 inch pieces. .
Reserve the leeks for later. .
Drizzle olive oil over the potatoes and carrots and season liberally with salt, pepper and herbs of your choice (I used dried parsley and thyme). .
Make sure potatoes and carrots are in a single layer, if they overlap they went crisp up as well for you. .
Place in a 400 degree oven in the top 1/3 of the oven for 30 minutes. .
Remove the pans from the oven, add the leeks and the minced garlic and a touch more oil if necessary, and turn the potatoes and carrots and combine with the leeks and garlic. .
Place pans back in to the oven and continue to roast for an additional 25-30 minutes until it is as cooked through and browned and crispy as you prefer. .
*I used one metal roasting pan and one ceramic casserole pan and the potatoes and carrots browned faster and nicer in the metal pan. .
**making sure the potatoes and vegetables are dry before adding to the pan and drizzling with oil will help them to crisp up better. .

Nutrition Facts : Calories 306.1, Fat 0.6, SaturatedFat 0.1, Sodium 114.3, Carbohydrate 69.8, Fiber 11.1, Sugar 8.8, Protein 7.8

Tips:

To achieve perfectly roasted vegetables, use a combination of root vegetables like potatoes and carrots, and a sweeter vegetable like leeks. This combination provides a balance of flavors and textures.
Cut the vegetables into uniform sizes to ensure even cooking. Smaller pieces will cook faster, while larger pieces will take longer.
Toss the vegetables in olive oil, salt, and pepper before roasting. This helps to coat the vegetables and enhance their flavor.
Roast the vegetables at a high temperature (425°F or 220°C) for about 20-25 minutes, or until they are tender and slightly browned.
To add extra flavor, try adding herbs like thyme, rosemary, or sage to the roasting pan.
Roasted vegetables can be served as a side dish or as a main course. They can also be used in salads, soups, and stews.

Conclusion:

Roasted vegetables are a delicious and healthy way to enjoy your favorite veggies. They are easy to make and can be customized to your liking. With a variety of roasting techniques and flavor combinations, you can create a dish that is both satisfying and nutritious. So next time you're looking for a simple yet flavorful side dish, give roasted vegetables a try!