Directions:
- Preheat oven to 400 degrees.
- Spray 2 large roasted pans or casserole dishes with non-stick spray. .
- Wash and chop potatoes in to large bite-sized pieces (try to chop roughly the same size for even cooking). Feel free to peel the potatoes before chopping them, I did. .
- After rinsing potatoes dry very well with paper towels or a clean dish towel. .
- Divide potatoes evenly between the roasting pans. .
- Add baby carrots to both roasting pans. .
- Slice dark green parts and end of root tip off of the leeks. .
- Slice the leek vertically from light green end toward root, but leave it attached at the root. .
- Turn the leek over on its side and slice it vertically again. .
- Rinse the heck out of the leek, making sure there is no grit in between the layers. .
- Chop the leeks in to 1 inch pieces. .
- Reserve the leeks for later. .
- Drizzle olive oil over the potatoes and carrots and season liberally with salt, pepper and herbs of your choice (I used dried parsley and thyme). .
- Make sure potatoes and carrots are in a single layer, if they overlap they went crisp up as well for you. .
- Place in a 400 degree oven in the top 1/3 of the oven for 30 minutes. .
- Remove the pans from the oven, add the leeks and the minced garlic and a touch more oil if necessary, and turn the potatoes and carrots and combine with the leeks and garlic. .
- Place pans back in to the oven and continue to roast for an additional 25-30 minutes until it is as cooked through and browned and crispy as you prefer. .
- *I used one metal roasting pan and one ceramic casserole pan and the potatoes and carrots browned faster and nicer in the metal pan. .
- **making sure the potatoes and vegetables are dry before adding to the pan and drizzling with oil will help them to crisp up better. .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.33 Kcal (713 kJ) | ||
| Calories from fat | 0.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 146.72mg | 6% | |
| Potassium | 733.7mg | 16% | |
| Total Carbs | 39.41g | 13% | |
| Sugars | 10.48g | 42% | |
| Dietary Fiber | 7.33g | 29% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3mg | 17% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 69.81 Kcal (292 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 60.13mg | 6% | |
| Potassium | 300.71mg | 16% | |
| Total Carbs | 16.15g | 13% | |
| Sugars | 4.29g | 42% | |
| Dietary Fiber | 3.01g | 29% | |
| Protein | 1.76g | 9% | |
| Vitamin C | 3.2mg | 13% | |
| Vitamin A | 0.9mg | 76% | |
| Iron | 1.2mg | 17% | |
| Calcium | 36mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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