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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is a fabulous recipe!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?