Roasted Red Potatoes, Carrots & Leeks - Talley Farms Box

Ingredients

• Sides
• 2 lbs. red potatoes, scrubbed and quartered
• 1 bunch carrots cleaned, halved lengthwise, and cut into 2-inch lengths
• 3 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch of leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
• 2 garlic cloves, minced
• Preheat oven to 425°. Place potatoes in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in on an ungreased 15x10x1-in. baking pan.
• Bake 25 minutes. Add leeks and garlic; bake until tender, stirring occasionally, 20-25 minutes longer.
• Carrots , Garlic , Leeks , Potatoes
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