Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish. This hearty dinner comes together in an hour with only 15 minutes … The potatoes are steamed in the oven then smashed, drizzled with tons of olive oil and garlic and roasted with leeks. Top with the leeks.
Full of savory ground beef and vegetables and topped with a tangy soy-ketchup glaze, these mini meatloaves bake up tender and delicious along roasted red potatoes, Brussels sprouts, and leeks.

Remove the chicken and potatoes from the oven and toss the potatoes lightly. Add the leeks and cook over moderately high heat, stirring, until softened, 2 to 3 minutes. Check after 10 minutes to make sure the leeks don't burn. Squeeze the garlic pulp out of the skin and into a small saucepan and place over medium-low heat. Preheat the oven to 450°. Roasted leeks soften and caramelize as they cook and have delicious flavor perfect served alongside Oven Baked Chicken Breasts or Salisbury steak. Toss leeks with a tablespoon of olive oil and add to the sweet potatoes. Continue to roast for another 15-20 minutes, until golden and tender. Roast for an additional 25-35 minutes or until a thermometer inserted into the thickest part of a chicken thigh registers 160°F (temperature should rise to the recommended 165°F as it sits).

Roasted Leeks are a tasty side dish that will elevate and enhance any savory meal from meatloaf to chicken piccata.Prep time is quick and ingredients are simple — shredded parmesan, butter, herbs and seasoning. In a large skillet, melt 1 tablespoon of the butter.

I love how the leeks get super crunchy in the oven and act as added texture for the potatoes, which are soft in the center and crispy around the edges.

roasted potatoes and leeks