Best 6 Roasted Potatoes Carrots And Leeks Recipes

Welcome to the world of roasted vegetables, where flavors dance and textures harmonize. Our journey begins with the humble potato, a culinary chameleon that transforms into crispy golden morsels when kissed by the heat of the oven. Next, we venture into the realm of carrots, their natural sweetness caramelizing and intensifying with each passing minute. Last but not least, the leek, with its delicate oniony flavor, adds a subtle depth that ties the entire dish together. These three vegetables, united in a medley of roasted perfection, create a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're a seasoned home cook or just starting your culinary adventure, this recipe for roasted potatoes, carrots, and leeks is sure to become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ROOT VEGETABLES AND LEEKS

Roasted Root Vegetables and Leeks image

Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 1h5m

Number Of Ingredients 8

Ingredients

3 russet potatoes (2 pounds total), scrubbed, quartered lengthwise, and cut crosswise into 1 1/2-inch pieces
1 large celery root (1 1/2 pounds), peeled and cut into 1-inch pieces
1 bunch carrots (7 medium), peeled and cut on the bias into 3-inch pieces
3 large leeks (2 pounds total), white and pale-green parts cut crosswise into 1 1/2-inch rounds, washed well, and drained
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons white-wine vinegar
1/3 cup lightly packed fresh mint leaves and small sprigs, for serving

Steps:

Preheat oven to 375 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss vegetables with oil. Season with salt and pepper. Transfer half of vegetables to another rimmed baking sheet. Spread vegetables in a single layer.
Roast, rotating baking sheets from top to bottom and front to back halfway through, until vegetables are tender and golden brown in spots, 50 to 60 minutes. Transfer to a platter and toss with vinegar. Sprinkle with mint and serve.

ROASTED CARROTS AND POTATOES

Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

ROASTED POTATOES, CARROTS AND LEEKS

Roasted Potatoes, Carrots and Leeks image

This is a combination of several recipes I've seen on food.com and on other sites. This can be very versatile, using whatever type of potatoes and veggies you have on hand, IMO, all veggies taste best when they are roasted. :-) You can also change or add whatever herbs and spices you prefer or happen have on hand and adjust amounts according to your taste. I used dry herbs but I'm sure fresh would be even better.

Provided by FeelinYummy

Categories Potato

Time 1h5m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 potatoes
1 lb baby carrots
1 leek
olive oil
2 teaspoons garlic, minced or
1 teaspoon garlic powder
2 teaspoons dried parsley
1 1/2-2 teaspoons dried thyme
salt and pepper

Steps:

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 : Calories 306.1, Fat 0.6, SaturatedFat 0.1, Sodium 114.3, Carbohydrate 69.8, Fiber 11.1, Sugar 8.8, Protein 7.8

BAKED POTATOES, LEEKS AND CARROTS

Baked Potatoes, Leeks and Carrots image

A very simple vegetable dish, great with any kind of meat or fish. Adapted from the Silver Spoon book of Italian cooking. A food processor makes this dish quite quick to prepare.

Provided by Sackville

Categories Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

400 g potatoes, peeled and thinly sliced
300 g leeks or 300 g onions, thinly sliced
200 g carrots, peeled and thinly sliced
6 fresh basil leaves, torn or 6 fresh parsley, chopped
salt and pepper, to taste
50 g emmenthaler cheese or 50 g cheddar cheese, grated
olive oil, for brushing and drizzling

Steps:

Heat the oven to 180 C or 350°F.
Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
Serve hot straight from the dish.

ROASTED POTATOES, CARROTS & LEEKS

Roasted Potatoes, Carrots & Leeks image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

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

Steps:

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 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.

Nutrition Facts :

ROASTED CARROTS AND LEEKS

Roasted Carrots and Leeks image

The combination of tender leaks and carrots make for a tasty side dish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Number Of Ingredients 5

Ingredients

1 bunch leeks (about 1 pound)
1 1/2 pounds large carrots
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.

Tips:

Choose the right vegetables: For the best results, select firm and evenly sized potatoes, carrots, and leeks. Avoid vegetables that are bruised or have blemishes.
Cut the vegetables evenly: Cut the potatoes, carrots, and leeks into uniform pieces so that they cook evenly. This will help ensure that all the vegetables are tender and flavorful.
Toss the vegetables with oil and seasonings: Before roasting, toss the vegetables with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
Roast the vegetables at a high temperature: Roasting the vegetables at a high temperature will help them caramelize and develop a delicious crispy exterior. Aim for a temperature between 425°F and 450°F.
Stir the vegetables occasionally: During roasting, stir the vegetables occasionally to ensure that they cook evenly. This will also help prevent them from sticking to the pan.
Roast the vegetables until they are tender: The vegetables are done roasting when they are tender when pierced with a fork. Depending on the size of the vegetables, this can take anywhere from 20 to 30 minutes.

Conclusion:

Roasted potatoes, carrots, and leeks are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a healthy and satisfying side dish, give roasted potatoes, carrots, and leeks a try!