Herb Roasted Leeks & Root Crops

Instructions

• 1-2 bunches of carrots

• 1 bunch beets

• About 1 large leek

• 2 tablespoons olive oil

• Pinch of salt and pepper

• 1 teaspoon dried or fresh herbs like basil, oregano, or thyme

Instructions

First, preheat the oven to 400° F (200° C). While the oven is heating, wash the carrots and remove the stems. Cut the stems from the leeks and then remove the first 1-2 layers

Wash carrots, beets 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).

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.

Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.