Oven-roasted mignons leeks

Oven-roasted mignons leeks
  • 6 servings
  • 0:10 Preparation
  • 0:45 Cooking
  • 0:55 Total Time


Add all
  • 4

    mignons leeks, cut in segments

  • 1

    red pepper, cut in large chunks

  • 1

    of garlic, unpeeled

  • 6

    small new potatoes, cut in two

  • 1/4 cup
    (60 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    fresh rosemary, chopped

  • salt and cracked pepper to taste


Line one large or two small cookie sheets with parchment paper or foil.

Place all vegetables on the cookie sheet, drizzle with oil, season generously with salt and pepper.

Use your hands to coat vegetables well with oil. Spread evenly on cookie sheet without overlapping.

Bake for 45 minutes, turning vegetables twice during cooking period.

Source: Les Cultures de Chez Nous