ROASTED POTATOES, CARROTS AND LEEKS
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
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
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Daryl Columbus
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and it always a crowd-pleaser.
Turtle Turtle
[email protected]I love how easy this recipe is to make. It's perfect for a busy weeknight meal.
Sakira Poli
[email protected]This is a delicious and healthy side dish that I will definitely be making again.
Sophia Luaces
[email protected]I'm so glad I found this recipe. It's a great way to get my kids to eat their vegetables.
Aniviah Jojo
[email protected]The fresh thyme really makes this dish. It adds a lovely aromatic touch that elevates the flavors of the vegetables.
CREATIVE BRAND
[email protected]I love the crispy edges on the potatoes. They add a nice textural contrast to the tender carrots and leeks.
Debra Richardson
[email protected]This is the perfect recipe for a special occasion. The roasted vegetables are elegant and delicious.
Milan Hager
[email protected]I made this recipe for my picky kids and they loved it! They ate all of their vegetables without any complaints.
Altaf Shah
[email protected]This recipe is a lifesaver! I'm always looking for healthy and delicious side dishes, and this one fits the bill perfectly.
Jason Sinclair
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The roasted vegetables were so flavorful and delicious, I couldn't get enough of them.
Simon Peter Odoo
[email protected]I love that this recipe is so versatile. You can use any type of vegetables that you like.
Ghulammohiudin marwat
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the vegetables are always delicious.
ALUKO EZEKIEL OLUWABUNMI
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the roasted vegetables and they were all asking for the recipe.
Nirvaan Singh
[email protected]This is a great recipe for a healthy and delicious side dish. The vegetables are roasted to perfection and the flavors are well-balanced.
Waqaralibaby [email protected]
[email protected]I've made this recipe several times now and it's always a hit. My friends and family love it!
Kazi Ragib
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the results are amazing. The vegetables are roasted to perfection and the flavors are incredible.
Tenia Dossett
[email protected]These roasted potatoes, carrots, and leeks are the perfect side dish for any meal. They're easy to make and always a crowd-pleaser.
Chibueze Okekeuche
[email protected]This is my new go-to recipe for roasted vegetables! The vegetables are always cooked evenly and the flavors are always on point. I love that I can use whatever vegetables I have on hand.
Abdulhamid Sabo
[email protected]I tried this recipe last night and it was a hit with my family! The vegetables were roasted to perfection and the flavors were amazing. I especially loved the crispy edges on the potatoes. I will definitely be making this dish again.
Dobirul Islam
[email protected]These roasted potatoes, carrots, and leeks were an absolute delight! The vegetables were cooked to perfection, with a tender-crisp texture and a beautiful caramelized exterior. The flavors were well-balanced, with the sweetness of the carrots and lee