[Food Series] Roasted Leeks & Carrots

Sometimes I fall in to a rut when it comes to cooking. Chicken and rice, Fish and Broccoli, Pork and … er, um, rice? As a work-at-home mom, it can be challenging to keep dinner time new and exciting. Sometimes, all it takes is a thick slice instead of a fine dice or slow roasting in lieu of sauteing and out of nowhere you have an exciting and delicious, new dish! That’s precisely how this dish came into existence! So incredibly simple, bursting with nutrients and mouth-watering flavor. Enjoy!

Roasted Leeks & Carrots Recipe

6 Carrots
4 Leeks
8 Garlic Cloves
4 tablespoons of Olive Oil

Preheat the oven to 350 degrees. Peel and quarter the carrots, legnthwise. Remove the tough, fiberous outer laters of the leeks, then slice them on the diagonal, about 3 inches thick. Peel the garlic, leaving them whole. Toss everything in the olive oil and bake for about an hour. That’s IT! Enjoy!


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