Baked Potatoes Leeks and Carrots
Elevate your side dish game with this hearty and wholesome recipe for Baked Potatoes, Leeks, and Carrots—a roasted vegetable medley bursting with flavor and texture. Featuring tender, golden Russet potatoes, sweet caramelized carrots, and delicate leeks, this dish is seasoned with fresh garlic, thyme, and rosemary for a fragrant, earthy aroma. A drizzle of olive oil ensures perfect roasting, while an optional sprinkle of Parmesan cheese adds a savory, cheesy finish. Ready in under an hour, this easy recipe is perfect as a comforting vegetarian main or a versatile side dish to complement roasted meats or poultry. Whether you're preparing a weeknight dinner or a holiday feast, this oven-baked favorite promises to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 large Carrots
- 2 large Leeks
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 2 teaspoons Fresh thyme
- 2 teaspoons Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the potatoes and carrots. Cut the potatoes into 1-inch cubes and the carrots into thick diagonal slices.
Trim the tough green parts of the leeks, leaving the tender white and light green parts. Slice the leeks into thin rings and rinse them thoroughly to remove any grit.
In a large mixing bowl, combine the potatoes, carrots, and leeks. Mince the garlic and add it to the bowl.
Drizzle the olive oil over the vegetables, sprinkle with fresh thyme, rosemary, salt, and pepper, and toss everything together until well coated.
Spread the vegetable mixture evenly onto a large baking sheet or a shallow roasting pan lined with parchment paper for easy cleanup.
Place the pan in the preheated oven and bake for 35-40 minutes, tossing the vegetables halfway through, until the potatoes are golden and tender and the carrots are caramelized.
If desired, sprinkle the vegetables with Parmesan cheese during the last 5 minutes of baking to add a savory, cheesy finish.
Remove the vegetables from the oven and let them rest for a couple of minutes before serving.
Serve warm as a standalone dish or alongside roasted meats or poultry.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1089 mg | 84% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5250 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
