| | Roasted Potatoes, Carrots & Leeks
3 medium leeks, about 2 pounds
one 16 ounce package of baby carrots
2 pounds of new potatoes, thinly sliced
3 tablespoons of butter or margarine, melted
1 tablespoon of olive oil
1 clove garlic, pressed
1/4 teaspoon of salt
1/4 teaspoon of pepper
Remove roots, tough outer leaves and tops from leeks, leaving about 4 inches of dark leaves. Cut diagonally into 1 inch slices, wash well.
Trim tops of carrots. Place leeks, carrots and potato in a 15x10x1 inch jellyroll pan lined with aluminum foil. Set aside.
Combine butter and the remaining ingredients. Drizzle over vegetables, stirring gently to coat.
Bake at 350ºF. for 1 1/2 hours or until tender, stirring occasionally. Yield 10 servings |
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