Roasted potatoes, carrots and leeks
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Baby carrots (16 oz.) |
| 2 | pounds | New potatoes, thinly sliced |
| 3 | tablespoons | Butter or margarine, melted |
| 1 | tablespoon | Olive oil |
| 1 | each | Clove garlic, pressed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| medium | Leeks (about 2 pounds) | |
Directions
Remove the roots, tough outer leaves and tops from the leeks, leaving about 4 inches of dark leaves. Cut diagonally inti 1-inch slices.
Wash well. Trims the tops of the carrots. Place the leeks, carrots and potatoes in a foil-lined jellyroll pan (15- x 10- x 1-inch). Set aside. Combine the butter, olive oil, garlic, salt and pepper.
Drizzle over the vegetables, stirring gently to coat. Bake at 350F for 1½ hours or until tender, stirrong occasionally. Makes 10 servings. [Familiar but Fabulous; Southern Living; November 1994] Posted by Fred Peters.
Submitted By FRED PETERS On 11-21-94
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