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Roasted Potatoes, Carrots & Leeks

5 | 1 Reviews
Total Time:Prep: 20 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Janice Mitchell, Aurora, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Roasted Potatoes, Carrots & Leeks

5 | 1 Reviews Add your review
Yield:12 servings
Prep:20 min
Cook:45 min
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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
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Directions

  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.
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