The roasted vegetables served over peppery arugula
If you are not familiar with leeks, they are a member of the garlic and onion family and resemble a really very big scallion. Mild in their oniony flavor however, this lovely vegetable is sweet and very versatile. In this recipe I have paired sliced leeks with another naturally sweet vegetable, baby carrots. I love the multi-colored baby carrots for their visual affect and natural beauty, but a bag of orange baby carrots or regular carrots cut into 1-inch lengths would also work fine here. Roasted with a sprinkling of fresh thyme until tender, this dish is then served over peppery arugula, drizzled with a coarse mustard vinaigrette, and topped off with a creamy, crumbled goat cheese. A colorful and crave-worthy dish that your whole family is sure to love.
The leeks and carrots prepped and ready to be roasted
(To view this recipe, click on the blue title of the blog post above*)
Roasted Carrots & Leeks with Goat Cheese
Ingredients:
- 2 leeks, root end trimmed and white and light green parts sliced into half moons (be sure and rinse the cut leeks very well and pat dry before roasting!)
- 8 oz. baby carrots, peeled but tops still intact
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 sprigs of fresh thyme
- Crumbled goat cheese, for serving
- Arugula, for serving
- For the vinaigrette:
- 1 Tablespoon coarse grain mustard
- 3 Tablespoons sherry vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon honey
- Pinch of salt and pepper
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Toss the cut leeks and carrots together and spread them in a single layer on the baking sheet. Drizzle with the olive oil and season with the salt and pepper. Arrange the fresh thyme sprigs on top of the vegetables. Roast in the preheated oven for 30-35 minutes, or until the leeks are slightly caramelized and the carrots are tender.
- To make the vinaigrette, whisk all of its ingredients together until emulsified.
- To serve this dish, place the roasted vegetables on a bed of arugula, drizzle with the vinaigrette, and sprinkle with the crumbled goat cheese.
Tagged: Arugula, baby carrots, carrots, coarse grain mustard, fresh thyme, goat cheese, honey, leeks, mustard vinaigrette, side dish, thyme, vegetarian, vinaigrette
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