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Oven-roasted mignons leeks https://www.metro.ca/userfiles/image/recipes/mignons-poireaux-rôtis-5857.jpg PT10M PT45M PT55M
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.
6
4 3 5 3
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
Oven-roasted mignons leeks

Oven-roasted mignons leeks

Rate this recipe
3 Votes
6
servings
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4
    mignons leeks, cut in segments
  • 1
    red pepper, cut in large chunks
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  • 1
    of garlic, unpeeled
  • 6
    small new potatoes, cut in two
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  • 1/4 cup
    (60 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

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    500 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    fresh rosemary, chopped
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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