Shelly's Recipe

ROASTED VEGETABLES

Category: Sides

3 medium leeks
1 lb large carrots, scraped and cut into 2 inch pieces
2 lbs new potatoes, quartered
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp salt and pepper

Remove roots, tough outer leaves and tops from leeks, leaving 4 inch of dark leaves. Wash leeks thoroughly. Cut into 1 inch slices. Place leeks, carrots and potatoes in a greased roasting pan. Combine oil and remaining 3 ingredients; drizzle over vegetables, stir gently. Roast at 450 on bottom rack of oven 45 minutes or until vegetables are tender. Stir occasionally. Serves 8