Roasted Potatoes, Carrots & Leeks |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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:
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 |
Directions:
1. 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 15-in. x 10-in. x 1-in. baking pans.
2. Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally. Yield: 12 servings (3/4 cup each).
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