Roasted Red Potatoes, Carrots & Leeks


  • 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


  1. 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.
  2. Bake 25 minutes. Add leeks and garlic; bake until tender, stirring occasionally, 20-25 minutes longer.
Source: Taste of Home- revised and tested by Cindy Bevans

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