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–+ servings
baked carrots and leeks on a blue plate on a white table with a gold fork

Roasted Carrots and Leeks Recipe

Kristina Todini, RDN
Roasted Carrots and Leeks, a super easy (and flavorful!) sheet pan roasted vegetable recipe with only 5 ingredients and ready in 30 minutes.
5 stars (5 ratings)
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 178 kcal

Ingredients
  

  • 1 pound carrots
  • 1 pound leeks about 1 large leek
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper
  • Optional: 1 teaspoon dried or fresh herbs like basil, oregano, or thyme

Instructions
 

  • Preheat the oven: Preheat the oven to 400 degrees (200 C)
  • Prep vegetables: Wash carrots and leeks and remove stems. Slice the white parts of leeks, stopping just before reaching the harder green parts. Cut carrots diagonally into pieces that are similar in size to the leeks(for easier eating).
  • Roast vegetables: Arrange the vegetables on a baking sheet and drizzle with olive oil, tossing to completely cover with oil and sprinkle with salt, pepper, and herbs. Place sheet pan in the oven and roast for 35 minutes, stirring every 10-15 minutes to roast on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Notes

  • Tools Needed: sheet pan, knife set, cutting board
  • Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted carrots and leeks recipe is a good source of fiber, vitamin A, vitamin C, and potassium. It uses only plant-based ingredients, making it vegan, and it gluten-free.

Nutrition

Serving: 1servingCalories: 178kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 111mgPotassium: 567mgFiber: 5gSugar: 10gVitamin A: 20835IUVitamin C: 20mgCalcium: 104mgIron: 3mg
Keyword easy roasted vegetables, roasted cauliflower and leeks, side dish, vegan
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