Ingredients
2 pounds small red potatoes, quartered1 pound fresh baby carrots3 tablespoons butter, melted1 tablespoon olive oil1 teaspoon salt1/4 teaspoon pepper6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths2 garlic cloves, minced
Preparation
Preheat oven to 425°. Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans.
Bake 25 minutes. Add leeks and garlic; bake until tender, stirring occasionally, 20-25 minutes longer.
