Roasted Potatoes, Carrots & Leeks Recipe

Roasted Potatoes, Carrots & Leeks Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Roasted Potatoes, Carrots & Leeks Recipe

Prep: 20 min. Bake: 45 min.

Yield: 12 Servings

20 45 65

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

Directions

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 15-in. x 10-in. x 1-in. baking pans.
Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally. Yield: 12 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 131 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 260 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Roasted Potatoes, Carrots & Leeks in Country Woman Christmas Annual 2010, p48

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.