Carrots and Leeks with Fresh Mint

12 Reviews
100% would make this recipe again

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Ingredients

??? carrots, cut into 1 cm rounds ???
??? leeks, cut into 2 cm pieces ???
??? olive oil ???
??? gingerroot, grated ???
??? fresh mint ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Preheat the oven to 195°C/375°F.
  2. Prepare the carrots and cut them into rounds about 1 cm thick. Prepare the leeks, remove about ¼ of the dark-green part, and cut them into 2 cm pieces.
  3. Transfer the vegetables to a baking sheet or dish (do not choose one that is too large, since the vegetables will reduce considerably in size while cooking). Add the oil, minced ginger, salt and pepper. Mix well to coat thoroughly with oil, then put in the oven and bake about 35 min.
  4. Finely chop half of the mint leaves then add them to the dish, mix and continue baking for about 15 min more. Garnish with the remaining mint leaves and serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

170

Fat

11 g

17 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

80 mg

3 %

Carbohydrate

19 g

6 %

Fibre

4 g

16 %

Sugars

7 g

Net Carbs

15 g

Protein

2 g

Vitamin A

131 %

Vitamin C

22 %

Calcium

6 %

Iron

14 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Fibre, Manganese, Potassium, Vitamin B6
Source of  :
Calcium, Copper, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3
Fats 2
More info
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Reviews

12 Reviews (10 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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retiredpk
june 15, 2018 | I would make this recipe again

I will definitely cook this again - very tasty. I can see this as a side dish to many main meals including pork, chicken and beef.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

This was delicious! Although, the portions were very small for 4 servings (more like 2). I would make a bigger batch next time using same amount of oil just more veggies.

Useful 0

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