Roasted Carrots And Leeks Recipe

Preheat oven to 375 degrees F.

Wash and peel carrots and cut into 1-inch chunks, or, if using smaller carrots, cut slightly longer pieces. Trim leeks, reserving tough parts for making stock if you wish. Split leeks in the middle lengthwise and wash thoroughly to remove any sand and dirt. Cut into lengths about the same size as the carrots.

Pour olive oil to cover the bottom of a heavy-bottomed, oven-proof skillet. Heat and add carrots; toss and pan-roast until vegetables begin to brown a little. Add tarragon and salt and pepper. Transfer to a baking sheet and place in oven.

Add a little additional olive oil to the pan and saute leeks until they wilt and begin to caramelize. After carrots have baked for about 1 hour (less time if using small carrots), add leeks, toss with carrots and continue baking for about 15 minutes more, or until vegetables can easily be pierced with a fork, about 15 minutes.