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Get the Recipe Sheet Pan Oven Roasted Leeks and Carrots

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 253 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Bake for 25-28 minutes, tossing halfway through, until golden brown, caramelized and fork tender. Serve immediately. Enjoy!

Nutrition Information

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

% 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.