Sheet Pan Oven Roasted Leeks and Carrots Recipe
Introduction
This sheet pan recipe for oven roasted leeks and carrots is a simple, flavorful way to prepare these humble vegetables. With a touch of olive oil and seasoning, they become beautifully caramelized and tender, perfect as a side dish for any meal.
Ingredients
- 1 ½ pounds leeks (2-3 large)
- 1 pound whole carrots
- 2 Tablespoons extra virgin olive oil
- 1 – 1½ teaspoons kosher salt
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Trim the root ends and dark green parts from the leeks. Remove the outer layer and wash thoroughly to remove any dirt. Slice the leeks into ½-inch rounds, rinsing as needed to clean.
- Step 3: Slice the carrots on a diagonal (bias) into pieces about ¼ to ½ inch thick, making sure they are slightly smaller than the leeks to ensure even cooking.
- Step 4: Spread the sliced leeks and carrots evenly on a sheet pan. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss everything together to coat well. You can also use your favorite seasoning blend if you prefer.
- Step 5: Roast in the preheated oven for 25-28 minutes, tossing halfway through, until the vegetables are golden brown, caramelized, and fork-tender.
- Step 6: Serve immediately and enjoy the delicious, roasted flavors.
Tips & Variations
- For extra flavor, add minced garlic or fresh herbs like thyme or rosemary before roasting.
- Swap out olive oil for avocado oil for a slightly different flavor and higher smoke point.
- Include other root vegetables like parsnips or sweet potatoes cut to similar sizes for variety.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F until heated through to maintain their texture and flavor. Avoid microwaving if possible, as it can make the vegetables soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the vegetables ahead of time?
Yes, you can trim, wash, and cut the leeks and carrots a day ahead. Keep them refrigerated in an airtight container or covered to prevent drying out, then roast when ready.
How do I know when the vegetables are done?
The vegetables are ready when they are golden brown and caramelized with a fork-tender texture. You should be able to pierce them easily without a crunch but still with some firmness.
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Sheet Pan Oven Roasted Leeks and Carrots Recipe
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and healthy recipe features oven-roasted leeks and carrots cooked on a single sheet pan. The vegetables are simply seasoned with olive oil, kosher salt, and black pepper, then roasted until golden brown and caramelized. Perfect as a nutritious side dish, this easy-to-make recipe highlights natural flavors with minimal ingredients.
Ingredients
Vegetables
- 1 ½ pounds leeks (2–3 large)
- 1 pound whole carrots
Seasonings
- 2 Tablespoons extra virgin olive oil
- 1 – 1½ teaspoons kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables to a perfect caramelized finish.
- Prepare the leeks and carrots: Trim off the root ends and dark green tops of the leeks. Remove the outer layer if tough, then slice into ½-inch rounds, rinsing to remove dirt. Cut the carrots on a bias into ¼ to ½-inch pieces, making them slightly smaller than the leeks for even cooking.
- Toss with oil and seasonings: Spread the chopped vegetables on a sheet pan and drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle 1 to 1½ teaspoons kosher salt and freshly ground black pepper to taste. Toss everything together to evenly coat the vegetables.
- Roast the vegetables: Place the sheet pan in the preheated oven and roast for 25-28 minutes. Halfway through the cooking time, toss the vegetables to promote even browning and caramelization.
- Serve: Once the leeks and carrots are golden brown, fork-tender, and caramelized, remove them from the oven and serve immediately as a flavorful side dish.
Notes
- Use large leeks for the best texture and flavor in roasting.
- Cutting carrots on the bias ensures quicker and more even cooking.
- Feel free to add your favorite seasoning blend for additional flavor variations.
- Make sure to rinse leeks thoroughly to remove all dirt and grit before roasting.
- Serve immediately to enjoy the vegetables at their peak texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted leeks, roasted carrots, sheet pan vegetables, healthy side dish, oven roasted vegetables, easy vegetable recipe, caramelized vegetables
