Roasted leeks and carrots

(120 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Roasted Carrots and Leeks
Roasted Carrots and Leeks
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Try our recipe for roasted leeks and carrots with thyme and honey. This easy recipe shows you how to roast leeks to perfection. It's a great side dish. These roasted carrots with leeks, thyme and honey, are the perfect vegetable dish for a cold winter's day. We love roasting vegetables in this dressing of wine, butter and honey. The glaze coats them in a delicious stickiness which makes the roasted carrots and leeks perfectly sweet but still packed full of vitamins and fibre - essential for your family to get their five a day! The addition of the thyme means that these carrots and leeks are a guaranteed people-pleaser. This recipe serves 6 people and will take around 50 mins to prepare and cook.


  • 6 carrots
  • 3 leeks
  • 15g ( oz) unsalted butter
  • 100ml (3 fl oz) dry white wine
  • 1 tbsp honey
  • 4 sprigs fresh thyme
  • Salt and pepper, to season

Don't fancy carrots or leeks? You can try this recipe with parsnips, too.


  1. Preheat the oven to 180C (350F, gas mark 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.
  2. Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.
  3. Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.

If you want to make traditional carrots, try our recipe.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 86(kcal)
  • Fat 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(120 ratings)

Your comments

comments powered by Disqus

FREE Newsletter