Roasted Potatoes, Carrots & Leeks Recipe

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Ingredients:

Serving

2 lb small red potatoes
1 lb fresh baby carrots
3 tbsp butter, melted
1 tbsp olive oil
1 tsp salt
1/4 tsp pepper
6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
2 garlic cloves, minced

Directions:

Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans.
Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally. Yield: 12 servings (3/4 cup each).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.91 Kcal (544 kJ)
Calories from fat	36.44 Kcal
		% Daily Value*
Total Fat	4.05g	6%
Cholesterol	7.63mg	3%
Sodium	246.26mg	10%
Potassium	517.1mg	11%
Total Carbs	21.54g	7%
Sugars	4.43g	18%
Dietary Fiber	3.56g	14%
Protein	2.85g	6%
Vitamin C	13.4mg	22%
Vitamin A	0.4mg	14%
Iron	2mg	11%
Calcium	48mg	5%

Amount Per 100 g
Calories	79.39 Kcal (332 kJ)
Calories from fat	22.27 Kcal
		% Daily Value*
Total Fat	2.47g	6%
Cholesterol	4.66mg	3%
Sodium	150.49mg	10%
Potassium	316mg	11%
Total Carbs	13.16g	7%
Sugars	2.71g	18%
Dietary Fiber	2.17g	14%
Protein	1.74g	6%
Vitamin C	8.2mg	22%
Vitamin A	0.3mg	14%
Iron	1.2mg	11%
Calcium	29.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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