Side Dishescopykat4.4
Roasted Leeks and Potatoes with Mushrooms
A simple yet elegant sheet pan side dish featuring caramelized leeks, golden potatoes, and savory mushrooms.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat oven to 425 degrees.
2
Cut potatoes in half, and then cut them in half again.
3
Place potatoes into a large bowl.
4
Wash leeks, and chop into 3/8 inch slices. Add leeks to the bowl.
leeks ( cut into large slices (white part only))1 cup
5
Mix together melted butter and oil. Drizzle most of the oil into the potatoes and leeks. Reserve 1 tablespoon of the oil mixture.
melted butter2 tablespoonsleeks ( cut into large slices (white part only))1 cup
6
Place coated leeks and potatoes onto a baking sheet. Spread potatoes and leeks out evenly. Sprinkle salt over the potatoes.
leeks ( cut into large slices (white part only))1 cupsalt1 teaspoon
7
Bake for 15 to ⏱️ 20 minutes.
8
While potatoes are baking, clean and quarter mushrooms. Place mushrooms into the empty bowl where the potatoes and leeks were in.
mushrooms6 ouncesleeks ( cut into large slices (white part only))1 cup
9
Add chopped garlic to the mushrooms and drizzle with melted oil and butter.
chopped garlic2 teaspoonsmushrooms6 ouncesmelted butter2 tablespoons
10
Add mushrooms and garlic to the potatoes and cook for an additional 10 to ⏱️ 15 minutes or until the potatoes are tender and begin to brown.
mushrooms6 ounceschopped garlic2 teaspoons
Nutrition Facts
calories
126 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
2 g
sodium Content
329 mg
protein Content
3 g
cholesterol Content
7 mg
carbohydrate Content
14 g
saturated Fat Content
2 g
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