Roasted Leeks and Carrots

Roasted Leeks and Carrots

Leeks are a member of the allium family, along with onions, garlic, shallots, scallions, chives, ramps and more. Alliums provide many health benefits, including organosulfur compounds that are studied for antioxidant and anti-inflammatory properties. Leeks are sweeter than shallots and other alliums; when roasted, they become caramelized and mellow in flavor.

Serves 4

Preheat the oven to 375°F. Slice off the dark-green tops and roots of 1 bunch leeks. Slice the leeks lengthwise and then across into 1-inch pieces. Rinse well. Slice 6 medium carrots into 1/2-inch pieces. Spread out leeks and carrots on a lined sheet pan and toss with 1 Tb fresh thyme leaves, 2 Tb olive oil and salt and pepper. Roast leeks and carrots for 20 minutes, shaking the pan halfway. They should feel tender when pierced with a fork.