Roasted Potatoes, Carrots & Leeks Recipe

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

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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).
Originally published as Roasted Potatoes, Carrots & Leeks in Country Woman Christmas Annual 2010, p48

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