Roasted leeks and carrots recipe

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Roasted leeks and carrots make such a delicious side dish, simply cooked together in a glaze or honey and thyme. This recipe serves 6.

Roasted leeks and carrots
(Image credit: TI Media Limited)
  • Vegetarian
  • healthy
Serves6
SkillEasy
Preparation Time10 mins
Cooking Time40 mins
Five A DayTwo
Nutrition Per PortionRDA
Calories78 Kcal4%
Sugar9.9 g11%
Fat2.5 g4%
Saturated Fat1.4 g7%
Salt0.15 gRow 4 - Cell 2
Protein1.1 g2%
Carbohydrates10.5 g4%
Salt0.15 gRow 7 - Cell 2

Roasted leeks and carrots with thyme and honey are the perfect side dish with a Sunday roast.

Can't decide between carrots and leeks for your roast dinner? Have both with this delicious recipe. Here, we've cooked the vegetables in a sticky glaze with honey and thyme, balanced with a bit of dry white wine. The dish takes a little under an hour to cook, but most of that time is just leaving it to roast in the oven. You can pop it in at the same time as your roast potatoes, on the shelf below, and it should be ready at the same time. This is a great easy addition to Christmas lunch, or other festive feasts at that time of year. Leeks actually contain detoxifying nutrients, which also makes them a tempting choice around Christmas time.

Ingredients

  • 6 carrots
  • 3 leeks
  • 15g (½oz) unsalted butter
  • 100ml (3½fl oz) dry white wine
  • 1 tbsp honey
  • 4 sprigs fresh thyme
  • Salt and pepper, to season

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 180°C/350°F/gas mark 4. Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.
  2. Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.
  3. Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.

Top tips for making honey and thyme glaze carrots and leeks

If you're making these as part of a roast dinner, time them (and everything else) around the roast potatoes. You can keep the veggies warm if they are cooked before the potatoes, and the meat can rest out of the oven for up to an hour before serving. Potatoes and gravy are the two items that need to be served as soon as they are ready.

What other vegetables can I roast in this way?

Add other seasonal veggies to this dish if you prefer - parsnips, swede, mild baby turnips, shallots or celeriac would all work well. In spring you can add some roughly chopped spears of asparagus.

What's the secret to roasted vegetables?

For crisp, almost slightly charred edges and soft, gooey centres, you want to roast your veggies in a high temperature, so don't go under 180ºC/350ºF. And don't crowd the baking tray out too much - you want the heat to be able to get to each piece.

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