Roasted Potatoes, Carrots & Leeks
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 12 servings.
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
Ingredients
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2 pounds small red potatoes, quartered
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1 pound fresh baby carrots
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3 tablespoons butter, melted
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1 tablespoon olive oil
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1 teaspoon salt
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1/4 teaspoon pepper
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6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
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2 garlic cloves, minced
Directions
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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.
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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.
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