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Roasted Carrots and Leeks




Source of Recipe


newsday.com


Recipe Introduction


This combination of sweet carrots and savory leeks couldn't be easier to prepare.



List of Ingredients




8 large carrots or 12 smaller ones

4 large leeks or 6 smaller ones

Extra-virgin olive oil

1 tablespoon crumbled dried tarragon

Salt and freshly ground black pepper, to taste


Recipe



1. Preheat oven to 375 degrees.

2. Wash and peel carrots and cut into 1-inch chunks, or, if using smaller carrots, cut into slightly longer pieces. Trim leeks, reserving tough parts for making stock if you wish. Split leeks lengthwise and wash thoroughly to remove any sand and dirt. Cut into lengths about the same size as carrots.

3. Pour olive oil to cover the bottom of a heavy-bottomed, oven-proof skillet. Heat and add carrots; toss and pan-roast until vegetables begin to brown. Sprinkle with tarragon, salt and pepper to taste. Transfer to a baking sheet and place in oven.

4. Add a little more olive oil to the pan and saute leeks until they wilt and begin to caramelize. After carrots have baked for about an hour (less time if using small carrots), add leeks, toss with carrots and continue baking for about 15 minutes longer, or until vegetables can easily be pierced with a fork, about 15 minutes.

YIELD: Makes 8 servings.

Note: This can be made ahead and served at room temperature, or warmed before serving.