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This is another Laura Calder recipe.
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Roasted Vegetables
6 small potatoes, peeled and cut into grins
4 carrots, cut in half then halved lengthwise
3 leeks, washed, trimmed and cut into logs
3 handfuls cherry tomatoes
3 tablespoons olive oil
Coarse sea salt and freshly ground black pepper
2 tablespoons butter
2 bay leaves
Branch fresh rosemary, cut into 3 pieces
Heat the oven to 400 degrees. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over the top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.
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Roasted Vegetables
6 small potatoes, peeled and cut into grins
4 carrots, cut in half then halved lengthwise
3 leeks, washed, trimmed and cut into logs
3 handfuls cherry tomatoes
3 tablespoons olive oil
Coarse sea salt and freshly ground black pepper
2 tablespoons butter
2 bay leaves
Branch fresh rosemary, cut into 3 pieces
Heat the oven to 400 degrees. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over the top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.