Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Roasted Carrots And Leeks
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- #69160
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
8 large carrots
4 large leeks
extra-virgin olive oil
1 tablespoon crumbled dried tarragon
salt and freshly ground black pepper, to taste
directions
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.
added by
sandyu42
nutrition data
60 calories, 0 grams fat, 14 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
February 19, 2012
Totally made the house smell like White Castle. Disappointed my husband, because it doesn't TASTE like White Castle, but it is a yummy dish. Didn't think leeks would roast that well. Also, agree with other review to heavily brown, almost blacken the carrots.
December 3, 2007
This recipe is so simple but so flavorful! The carrot sugars really come out when you pan sear them. I seared them for longer than it calls for until they had black marks & then added the leeks & they didn't have to cook for nearly as long. I used French Tarragon, French Grey Sea Salt & Tellicherry peppercorns & it was the perfect flavor combination!