Roasted leeks and carrots

Roasted leeks and carrots

Roasted leeks and carrots with thyme and honey are the perfect side to your roast dinner.

Add some pizzazz to your veg with our recipe for roasted leeks and carrots smothered in thyme and honey. The sticky glaze, infused with dry white wine, gives the vegetables a perfectly sweet flavour. Both carrots and leeks – which are packed full of vitamins and fibre – are in season for most of the year: carrots June to early May and leeks are best from May to October. This sweet and delicious veg goes perfectly with your Christmas dinner.


The glaze can be used on other vegetables, too – try throwing some sliced parsnips into your tray.


  • 6 carrots
  • 3 leeks
  • 15g (½ oz) unsalted butter
  • 100ml (3½ fl oz) dry white wine
  • 1 tbsp honey
  • 4 sprigs fresh thyme
  • Salt and pepper, to season


  • Preheat the oven to 180°C (350°F, gas mark 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.
  • 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.
  • Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.
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