Roasted Red Potatoes, Leeks, and Carrots with Fresh Herbs
These flavorful little veggies were a cinch to make and enjoyed by all. I sliced a bag of organic red potatoes, 5 large carrots, and 2 entire leeks (sans ends), coated them with a dash of extra virgin olive oil, a generous dash garlic powder and pepper, and fresh basil, rosemary, thyme, and oregano. I roasted them in a 350 degree oven for about 40-60 minutes, turning frequently to prevent burning. The house smelled amazing and the family wolfed these delicious little morsels down. Enjoy!
Roasted Red Potatoes, Leeks, and Carrots and Fresh Herbs All Prepped for Roasting