A few simple slices and a little bit of patience result in this
beautifully golden-edged side dish
Prep & Cooking: 1 hour
3-4 large carrots, tops removed
2-3 large leeks, slice and thoroughly rinsed – sand and dirt can often hide in the layers of leeks, be sure to double check that they are nice and clean
2 tsp olive oil
2 tbsp balsamic vinegar
3 cloves of garlic, crushed
A few sprigs of fresh thyme (optional)
Salt and pepper to taste
Preheat oven to 400°F.
Slice carrots lengthways creating spears approximately one inch wide. Do the same with the rinsed and cleaned leeks. Aim for sliced carrots and leeks that are all around the same size.
In a shallow baking dish or pie plate, combine the oil, vinegar, garlic, and salt & pepper. Toss and coat each vegetable slice in the mixture.
Place the dressed vegetables on a parchment lined baking tray and pour any leftover oil and vinegar mixture over top; arranging a few sprigs of thyme in between the leeks and carrots.
Bake for 30-40 minutes. Remove the vegetables from the oven; testing for doneness by cutting into a carrot. Top with additional thyme, freshly ground black pepper, or drizzle of balsamic reduction. Serve as a warm side dish to any Fall or Winter lunch or dinner.