Roasted Potatoes, Carrots and Leeks

Recipe by FeelinYummy
READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 4-6
UNITS: US

INGREDIENTS

Nutrition

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. .