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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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    12 servings (3/4 cup each)


  • 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 15x10x1-in. baking pans.
  • Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.

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  • PrplMonky5
    Mar 26, 2019

    I cut this recipe in half and omitted the leeks (just didn't have them). Because I omitted the leeks, I cut back just slightly on the salt and oil. I had larger potatoes so I cut them into chunks. I also added a bit of thyme (just personal preference). This recipe is delicious, but does well with tweaks. I did find that the timing was a tad off. I put it in for 20 minutes, meaning to turn them and put them in for additional time, but they were just about done already! I had lined my pan with aluminum foil for easier clean up, but should have used some non-stick cooking spray (the veggies stuck). Easy recipe that I'll definitely use again with more tweaks!