Roasting at high temperatures for a short time is a great way to bring out amazing flavors in your vegetables. We love roasting, especially for the home chef just starting out and experimenting with new recipes! A roasted root dish like this one is easy to get right, and once you’ve made it the first time you’ll never have to look at a recipe again.
This particular recipe calls for potatoes, leeks and carrots. Red potatoes are great for roasting, and can be substituted for russets or another, more budget-friendly variety in a pinch. Through April 30, 2019, organic leeks and baby carrots are at a great discount in our Produce department, so stock up next time you’re here!
Here’s what you’ll need:
3 medium red potatoes (or 2 large russets)
1 package rainbow baby carrots
3 large leeks (white parts only, halved down the middle)
2 cloves garlic (we won’t be upset if you add more)
3 Tbsp butter, melted
1 Tbsp olive oil
Salt and pepper, to taste
Preparation:
Preheat your oven to 425°F and make sure your hands and utensils are washed.
Thoroughly wash your potatoes, leeks and carrots. Leeks in particular can hide grit and sand in their layers, so make sure to rinse them well!
Chopping - this part is important for a perfect roast. It doesn’t matter much what size your veggie chunks end up, so long as they are all the same size. The exception is the garlic - carefully smash each clove with the flat of a knife to remove the skin, and then leave them whole.
Melt the butter over low heat and mix it into the oil, stirring to combine. To the same bowl, add salt and pepper, then your cut potatoes and carrots. Toss to coat, and arrange in a single layer on your baking sheet
Place your baking sheet into the center of your preheated oven and roast for 25 minutes.
Add your chopped leeks and crushed garlic to the baking sheet, and toss well to ensure everything gets cooked evenly. Set another timer for 25 minutes, but watch carefully, as your leeks may be done before then. We like to start checking around 15 minutes.
