Best Baked Potatoes Leeks And Carrots Recipes

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

POTATOES, LEEKS, AND CARROTS IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
• Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.

ROASTED POTATOES, CARROTS AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Spray 2 large roasted pans or casserole dishes with non-stick spray. .
• Wash and chop potatoes in to large bite-sized pieces (try to chop roughly the same size for even cooking). Feel free to peel the potatoes before chopping them, I did. .
• After rinsing potatoes dry very well with paper towels or a clean dish towel. .
• Divide potatoes evenly between the roasting pans. .
• Add baby carrots to both roasting pans. .
• Slice dark green parts and end of root tip off of the leeks. .
• Slice the leek vertically from light green end toward root, but leave it attached at the root. .
• Turn the leek over on its side and slice it vertically again. .
• Rinse the heck out of the leek, making sure there is no grit in between the layers. .
• Chop the leeks in to 1 inch pieces. .
• Reserve the leeks for later. .
• Drizzle olive oil over the potatoes and carrots and season liberally with salt, pepper and herbs of your choice (I used dried parsley and thyme). .
• Make sure potatoes and carrots are in a single layer, if they overlap they went crisp up as well for you. .
• Place in a 400 degree oven in the top 1/3 of the oven for 30 minutes. .
• Remove the pans from the oven, add the leeks and the minced garlic and a touch more oil if necessary, and turn the potatoes and carrots and combine with the leeks and garlic. .
• Place pans back in to the oven and continue to roast for an additional 25-30 minutes until it is as cooked through and browned and crispy as you prefer. .
• *I used one metal roasting pan and one ceramic casserole pan and the potatoes and carrots browned faster and nicer in the metal pan. .
• **making sure the potatoes and vegetables are dry before adding to the pan and drizzling with oil will help them to crisp up better. .

BAKED POTATOES, LEEKS AND CARROTS

Steps:

• Heat the oven to 180 C or 350°F.
• Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
• Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
• Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
• Serve hot straight from the dish.

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS

Steps:

• Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.

POTATO LEEK GRATIN

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

ROASTED CARROTS AND LEEKS

Steps:

• Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
• On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
• Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.