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Roasted Potatoes, Carrots & Leeks

 Roasted Potatoes, Carrots & Leeks
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
12 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.