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Roasted Potatoes, Carrots & Leeks

Name: Roasted Potatoes, Carrots & Leeks
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 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 review

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 45 min.

Makes

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

Ingredients

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

Directions

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.

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.

Roasted Potatoes, Carrots & Leeks

Ingredients

Directions

Nutrition Facts

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