The combination of new potatoes, leeks and carrots is a tasty spring time alternative the classic roasted root vegetables. The sweetness of the carrots and leeks caramelize in the oven, complementing beautifully the crusty exterior and creamy interior of the potatoes. A great side for a variety of proteins – beef, fish, chicken, etc.
Roasted Potatoes, Leeks and Carrots
1 lb new potatoes, cut into 1 ½ inch chunks
2-3 leeks (with long white part), cleaned* and cut into 1 ½ inch chunks
3-4 medium carrots, peeled and cut into 1 ½ in chunks
6 cloves garlic, peeled and left whole
2 T olive oil
1 t herbs of Provence
Salt and pepper to taste
Preheat the oven to 400°
Combine the oil, herbs of Provence and salt and pepper in a bowl large enough to hold the vegetables. Add the vegetables, including the garlic cloves, and toss to evenly coat the vegetables. Pour into a roasting pan or oven proof skillet that is large enough to hold the vegetables in single layer. Place in the hot oven. Stir once after 20 minutes. Continue to roast until the vegetables soften and brown, an additional 20-25 minutes. Correct the seasoning and serve.
*Generally leeks purchased from the grocery store are pretty clean, but you do want to check that there is no dirt hidden between the layers.