The carrots and leeks in this rich, savory side dish get a double dose of browning—first from searing, then from roasting. Try to find thin leeks with long white and light-green parts to match the shape and size of the carrots.
Serve with a roasted leg of lamb for a special occasion or with a simple roasted pork loin for a Sunday meal.
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Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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