Dinner: Roasted Leeks; Radishes; And Carrots
|bunch leeks, white and pale green parts only, roots trimmed, outer layer removed, cut in 2-inch cylinders
|bunches (about 1 1/2 pounds) baby radishes, washed, quartered
|medium carrots, peeled, roots trimmed, cut crosswise into pieces 1-inch thick
- Preheat the oven to 400°F and line a large; rimmed baking sheet with parchment paper. Put the leeks; radishes; and carrots on the lined baking sheet; then drizzle with olive oil and season with kosher salt and freshly ground pepper.
- Toss everything together and spread them out so they aren’t crowded and barely touching and roast in the preheated oven for 40 minutes; taking the sheet tray out halfway through and tossing the vegetables. Eat half for dinner tonight. Let the leftover vegetables cool completely before storing in an airtight container in the fridge.