Roasted Potatoes, Carrots & Leeks

Total Time

Prep: 20 min. Bake: 45 min.


12 servings

Updated: Jan. 01, 2018
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
Roasted Potatoes, Carrots & Leeks Recipe photo by Taste of Home


  • 2 pounds small red potatoes, quartered
  • 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. Preheat oven to 425°. 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 2 ungreased 15x10x1-in. baking pans.
  2. Bake 25 minutes. Add leeks and garlic; bake until tender, stirring occasionally, 20-25 minutes longer.

Nutrition 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.