Get the Recipe Sheet Pan Oven Roasted Leeks and Carrots
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Get the Recipe Sheet Pan Oven Roasted Leeks and Carrots
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Deliciously caramelized and fork-tender roasted Leeks and Carrots are the perfect easy veggie side dish! They're ready in just 30 minutes on a sheet pan in the oven!
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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
Instructions
- Preheat oven to 425°F.
- Cut the root end off of the leeks, as well as the dark green parts. Remove the outer layer and wash off any dirt. Cut into ½-inch rounds, rinsing as needed. Cut the carrots on the bias around 1/4 to 1/2 inch, depending on the thickness. They need to be slightly smaller than the leeks and equal in size to cook evenly.
- Place the diced veggies on a sheet pan and toss with olive oil, a generous pinch of kosher salt, and freshly ground black pepper. Alternatively, use your favorite seasoning blend.
- Bake for 25-28 minutes, tossing halfway through, until golden brown, caramelized and fork tender. Serve immediately. Enjoy!
Equipments used:
Nutrition Information
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Calories
253kcal
(13%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
913mg
(38%)
Potassium
784mg
(22%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
2838IU
(57%)
Vitamin C
43mg
(48%)
Calcium
115mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 913mg | 38% |
| Potassium | 784mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2838IU | 57% |
| Vitamin C | 43mg | 48% |
| Calcium | 115mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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