Roasted Baby Carrots With Leeks
Let’s transform carrots from boring to fabulous with my no-frills, simple roasted baby carrots recipe with soft, sweet leeks. They are the perfect versatile side dish with minimal prep work required – score!
Servings: 4 servings
Ingredients
- 1 pound baby carrots patted dry with a paper towel
- 1 leek dark green portion and root ends removed, cut into half-moons
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter or use all olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375℉. Line a baking sheet with aluminum foil (recommended). Place baby carrots in a single layer on the lined baking sheet.
- Toss carrots in olive oil and generously sprinkle with salt and pepper.
- Bake carrots for 40-45 minutes, stirring carrots halfway through. Carrots are done when they wrinkle, and some carrots caramelize and look golden brown.
- Add a tablespoon of butter to a medium saucepan. When carrots are done roasting, melt butter over medium-low heat and add leeks.
- Sauté until leeks soften and go from bright green to soft and slightly caramelized (about 3-4 minutes).
- Lift foil off baking sheet and slide carrots and residual olive oil into sautéed leeks. Toss until combined.
- Serve warm, with a sprinkle more of salt if desired.
Video
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 125mg | Potassium: 310mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16096IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg