Braised Leeks and Carrots

Leeks are like onion's milder cousin. And paired with sweet carrots make a wonderful fall side dish.

Ingredients:

2 leeks

6 small carrots

3 tbsps olive oil

1/4 tsp each parsley, sage rosemary and thyme (did you sing that in your head? If not you're too young to remember Simon and Garfunkel 😄) 

1/2 tsp salt

1/4 tsp pepper

3 tbsps any broth

2 tbsps panko crumbs

1 tbsp parmesan cheese

Cut the leeks in half lengthwise, remove the tough outer leaves and dark green ends and carefully clean. Scrub the carrots, no need to peel them. Lay the vegetables in a 13 X 9" baking dish and drizzle 2 tbsps of olive oil over them. Sprinkle all the seasonings on top and pour the broth into the dish.

Cover with foil and bake at 400°F for 40-45 minutes.

Combine 1 tbsp olive oil with the panko and parmesan and crumble over the top of the leeks and carrots. Return to the oven uncovered for 5-8 minutes.

Serves 4

Adapted from: garlicandzest.com