Best 2 Roasted Potatoes Carrots Leeks Recipes

Indulge in a culinary journey with our tantalizing trio of roasted vegetables: potatoes, carrots, and leeks. Roasted to perfection, these humble ingredients transform into a symphony of flavors that will delight your taste buds. The potatoes, with their crispy exterior and fluffy interior, provide a satisfying bite, while the carrots add a touch of sweetness and vibrant color. The leeks, with their delicate and slightly oniony flavor, create a harmonious balance. Whether you enjoy them as a side dish or as a vegetarian main course, these roasted vegetables are sure to impress. With three variations to choose from, there's a recipe for every palate. From a classic herb-roasted version to a tangy honey-balsamic glaze and a smoky paprika-infused delight, these recipes offer a delightful array of flavors to suit your mood and preferences.

Let's cook with our recipes!

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 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

Tips:

Choose the right vegetables: Select firm, unblemished potatoes, carrots, and leeks. Avoid any vegetables that are bruised or have blemishes.
Cut the vegetables uniformly: This will ensure that they cook evenly. Cut the potatoes into 1-inch cubes, the carrots into 1-inch pieces, and the leeks into 1-inch segments.
Use fresh herbs: Fresh herbs, such as thyme, rosemary, and sage, will add a lot of flavor to the roasted vegetables. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
Don't overcrowd the baking sheet: Make sure there is enough space between the vegetables so that they can roast evenly. If the vegetables are too crowded, they will steam instead of roast.
Roast the vegetables at a high temperature: This will help them to caramelize and get crispy. Roast the vegetables at 425 degrees Fahrenheit for 30-40 minutes, or until they are tender and browned.

Conclusion:

Roasted potatoes, carrots, and leeks are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be roasted in advance, making them a great option for busy weeknights. With a few simple tips, you can roast vegetables that are perfectly tender,Crispy, and full of flavor.