Roasted Leeks and Carrots June 10, 2008

Leeks are a very good source of manganese and a good source of vitamin C, iron, folate and vitamin B6. Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.

Ingredients:

• 3 baby leeks
• 1 small bunch carrots with greens
• 3-4 garlic cloves, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon thyme
• Celtic sea salt

Preparation:

1. Clean the leeks thoroughly to remove soil that may be caught in the overlapping layers of this vegetable. First, trim the rootlets and a portion of the green tops and remove the outer layer. Cut the leeks into cross sections, then place the sliced leek in a colander and run under cool water.
2. Wash carrot roots and gently scrub them with a vegetable brush. You do not need to peel them if the carrots have been organically grown. The carrots I used are called Thumbelina, small enough to leave whole. If your carrots are larger, you can chop them into 1 inch pieces or just leave whole.
3. Toss leeks and carrots with olive oil, red wine vinegar, sliced garlic cloves and thyme in a shallow roasting pan. Arrange the vegetables in a single layer for even roasting.
4. Roast in a 350 degree oven for approximately 30 minutes until carrots are tender when pierced with a fork and leeks are golden and carmelized. Season with Celtic sea salt to taste.

Makes 2 servings

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