Roasted Red Potatoes, Leeks, and Carrots with Fresh Herbs

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Roasted Red Potatoes, Leeks, and Carrots with Fresh Herbs

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 with Fresh Herbs

Roasted Red Potatoes, Leeks, and Carrots and Fresh Herbs All Prepped for Roasting

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Comments (4)

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  1. It’s dinner tomorrow! It looks delicious!

  2. GG says:

    This looks amazing! I can practically smell the fresh herbs and it’s making my stomach rumble. :) By the way, did you know you can freeze leeks? I just learned that the other day. Good to know in case you ever have more than you wanted to use at one time.

    • Colleen says:

      I DID NOT KNOW that you can freeze leeks. And I do hate to waste them. I’ll try this immediately. Thanks for the tip!

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