Roasted Potatoes, Carrots and Leeks
Yield: 6 to 8 servings
2 Lbs - New red potatoes, cut in half (leave skin on)
1 Lb - Baby carrots
3 medium - Leeks, trimmed, cleaned & cut in 1 inch pieces
1 Tbls - Olive oil
1 clove - Garlic, pressed
1/4 tsp - Pepper
1/4 tsp - Seasoning salt
3 Tbls - Butter or margarine, melted
Place the potatoes, carrots and leeks on a foil lined jelly-roll pan.
Combine the remaining ingredients and drizzle over the vegetables, stirring to coat.
Bake at 350 for 1 1/2 hours or until nicely browned and tender, stirring occasionally.
Great with roasted chicken or grilled steak or fish.