Roasted Leeks & Carrots

When I bought leeks a few weeks ago, the cashier looked at me very confused and asked me what they were. It shocked me at first. I then realized that maybe some people have never tried them before or never knew what they were in a dish they've had!

If you are one of those people, I encourage you to try them. Leeks have such a beautiful flavor and compliment many other vegetables as well. 

A quick rustic cut on the veggies look so pretty when the tops get that golden caramelization on top. They soak up the rich butter and chicken broth leaving just enough in the bottom to drizzle over the top when you serve them.

A touch of zest and juice from the orange helps level out the richness of the butter with a touch of sweet and acid.

This makes a beautiful side dish for just about any meat. Especially poultry. 

Enjoy!

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Roasted Leeks & Carrots

Shannon Ginochio

Servings

8

Prep Time

10 minutes

Cook Time

1 hours

Category

Vegetables

Roasted Leeks & Carrots

Ingredients

  • 3-4 Large Carrots

  • 2-3 Large Leeks

  • ½ Cup Butter, melted

  • 2-3 Cloves Garlic, minced

  • 2 tsp Fresh Thyme Leaves

  • 1 Cup Chicken Broth

  • 1 tsp Orange Zest

  • 2 Tbs Orange Juice

  • Salt and Pepper to taste

Directions

  1. Preheat the oven to 400 degrees

  2. Peel the carrots and chop to about ½” thickness.

  3. Cut the leeks into ½” thick chunks, discarding the bottom, and rougher tops. Place the leeks into a colander and rinse well.

  4. Place the carrots and leeks into an 8x8 or 2 quart baking dish. Season with salt and pepper to your liking.

  5. In a small saucepan over low heat, melt the butter. Add garlic and thyme to the butter and cook for 2-3 minutes until the garlic is fragrant. Pour the butter mix evenly over the top of the vegetables.

  6. Pour the chicken broth over the top of the vegetables. Sprinkle the orange zest and juice on top.

  7. Cover with aluminum foil or oven safe lid and bake for 30 minutes.

  8. Remove the cover and continue to cook for another 30 minutes.

  9. The vegetables should be fork tender with a slight golden caramelization on top. Serve immediately.

  10. ENJOY!