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Pan-Roasted Carrots with Leeks, Pancetta, and Thyme

Scott Phillips

Servings: 4

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.


  • 3 to 4 very thin slices pancetta (about 1 oz.)
  • 2-1/2 Tbs. unsalted butter
  • 1-1/2 tsp. olive oil
  • 1 lb. leeks (about 3 medium), white and light-green parts only, trimmed and quartered
  • 1 lb. medium carrots, quartered
  • Kosher salt
  • 1/3 cup plus 2 Tbs. dry white wine, such as Sauvignon Blanc
  • 1-1/4 cups lower-salt chicken broth
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. ground coriander

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 25
  • Sodium (mg): 280
  • Carbohydrates (g): 15
  • Fiber (g): 3
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch oven-safe skillet, cook the pancetta over medium-low heat until brown, turning as necessary, 5 to 8 minutes. Transfer the pancetta to a plate lined with paper towels (it will crisp as it cools);remove the skillet from the heat and cool slightly.
  • Put the skillet over medium heat and add 1-1/2 Tbs. of the butter and the olive oil. When the butter has melted, arrange the leek and carrot pieces on the bottom of the pan in a snug single layer. Season with 1/2 tsp. salt and cook, undisturbed, until the bottoms of the vegetables are browned (the leeks may be slightly darker than the carrots), about 5 minutes. Using tongs, flip the vegetables and add 1/3 cup of the wine. Continue to cook undisturbed until the wine has almost evaporated, 2 to 3 minutes. Add the chicken broth, half of the thyme, and the coriander, and transfer the skillet to the oven.
  • Roast until the carrots are tender when pierced with a fork, about 30 minutes.
  • Transfer the vegetables to a warm platter. Put the skillet over medium-high heat (use caution; the handle is hot), add the remaining 2 Tbs. wine and stir for a few seconds, scraping up any browned bits. Remove the skillet from the heat, add the remaining 1 Tbs. butter and 1/2 tsp. thyme, and stir to melt the butter. Pour the sauce over the vegetables, crumble the pancetta over top, and serve.

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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Reviews (1 review)

  • wrightpm | 05/09/2012

    This is a fabulous recipe!

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