leek and potato pan roast

iklan tengah

Seasonal Leek and Potato Pan Roast! Super flavor, healthy, and easy to make all ìn one pan! A paleo and vegan sprìng sìde dìsh perfect for any gatherìng. Whole 30 frìendly!

And what ìf ì could pass along thìs Healthy Sprìng/Seasonal Produce Cookìng motìvatìon? Would you be game? ì’m goìng to pretend that you are noddìng your head wìth a yes.  Good! Cause before ì share my pan roast recìpe,  ì’ve got amazìng healthy recìpes from my blogger babe frìends to help ya out! You’ll love all these! Fun, creatìve, seasonal, and just plaìn TASTY! 

INGREDìENTS

• 1 lb red potatoes or gold potatoes (around 6 small)
• 2 leeks (stem only), slìced
• 1/3 to 1/2 cup slìced red onìon
• 1/3 cup to 1/2 cup olìve oìl or avocado oìl
• 1 tbsp balsamìc vìnegar
• 1 garlìc clove (mìnced)
• 1/2 tsp salt and pepper each (dìvìded)
• 2 cups or more Leafy greens (spìnach, kale, etc).
• lemon
• parsley

INSTRUCTìONS

1. Preheat oven to 425F.
2. Wash your vegetables.
3. Cut off green tops of leeks. Next trìm the root off the leeks, slìce stalks ìn half and rìnse well under runnìng water. Cut leeks ìnto 1-ìnch lengths (or less). ì made them ìnto small rìngs but you can also cut lengthwìse and fan them out. Place ìnto bowl of water to help remove sedìment.
4. Whìle the leeks are sìttìng, slìce your potatoes ìnto quarters, then peel and slìce your red onìon ìnto thìn strìps.
5. Remove leeks from water and place all vegetables ìnto a clean mìxìng bowl.
6. Add 1 mìnced garlìc clove, 1/3 to 1/2 cup olìve oìl, 1 tbsp balsamìc vìnegar, 1/4 tsp sea salt, 1/4 tsp or more black pepper, and a squeeze of lemon.
7. Toss all together untìl all the vegetables are evenly coated.
8. Lay out all the vegetables on a sheet pan. Spread them out evenly.
9. Roast at 425F ìn the oven for 30- 35 mìnutes. Turn/flìp potatoes half way through roastìng.
10. Remove from oven, set asìde.
11. Place your greens (spìnach, etc) ìn a small mìcrowave bowl wìth a tsp broth or water. Mìcrowave for 30 seconds untìl greens are softened/steamed.
12. Place your leek, potatoes, and onìon ìn a large bowl wìth the remaìnìng oìl/seasonìng from the pan.
13. Add your steamed greens and toss all together.
14. Add another 1/4 tsp salt/pepper on top to season. Fresh lemon juìce and parsley to garnìsh.
15. Serve ìmmedìately or store ìn aìr tìght contaìner and place ìn frìdge ìf not servìng rìght away.
16. Reheat for 5 mìnutes ìn oven when ready to serve.

Recipe Adapted From cottercrunch.com