Oven Roasted Potatoes with Leeks! This Vegetable Pan Roast is packed with Leek, Potato, and Steamed Spinach Greens! A flavorful, healthy, and easy to make side dish you can make all in one pan! A vegan recipe perfect for any gathering. Whole 30 friendly!
Have you ever seen a list of seasonal produce guides, and thought ” Hmm… I’ve never used some of these vegetables before.” No? Yes? Ha, well that’s what I think. And then my inner nutrition nerd gets SUPER pumped to go the farmer’s markets and to research more! I do not lie folks. I get giddy. I get giddy about making seasonal produce shine! I get giddy over fennel, leek, potato, artichoke, chive, morel (wait, what’s that?), and rhubarb during the spring.
You’re nodding your head, aren’t you? YES!
That being said, let’s make a seasonal dish with the simplest of vegetables. Seasonal vegetables.
Did you know Leeks are in season right now?!
In Season: Leeks
Leeks have two harvest seasons—summer and winter.
They are in season October through January, then again in Summer! Summer leeks are generally smaller than winter leeks. Either way, leeks are lovely.
Leeks are similar to that of onion and garlic, let’s call them cousins. They are flavorful enhancers for recipes and starchy foods (like POTATOES) or bitter foods (like greens). Just thinly slice the bulb and sauté or roast. Yep, that’s where are the flavor is!
Tips for slicing/cutting leeks:
It’s easier than you think. Promise! Clean the leeks, then cut a thin slice from the root end. Remove any wilted leaves from the stalk. You now have the section of the leek that is great for roasting and cooking. Simply cut it into slices, making small rounds (rings) with desired thickness. I like using a chef’s knife to do this. Be sure to rinse the leeks before cooking. Bam, done! Don’t worry, my recipe has all this included below.
Now let’s talk taters!
Potatoes, on the other hand, are in season whenever you darn well please. Well not really, but you get my drift. It depends on the potato… poTATo. However you want to say it.
Sweet potatoes are in season late October through December.
They are delicious if you want to use them as the paleo option in this recipe.
Red and Gold potatoes are in peak season during early fall.
That doesn’t mean they’re still not delicious and widely available. Oven roasted potatoes are a MUST all year long, but especially Fall and Winter months. Those cozy months. Would you agree?
Speaking of oven roasted potatoes…
How to Roast Potatoes
I like to combine potatoes and extra veggies when roasting potatoes. The starchy vegetable needs a little extra aroma on the pan. Adding garlic, onion, or in my case LEEKS, really enhances the flavor.
- First, slice your potatoes into quarters, then peel and slice your red onion into thin strips. Remove leeks from water and place all vegetables into a clean mixing bowl.
- Add 1 minced garlic clove, 1/3 to 1/2 cup olive oil, 1 tbsp balsamic vinegar, 1/4 tsp sea salt, 1/4 tsp or more black pepper, and a squeeze of lemon.
- Toss all together until all the vegetables are evenly coated.
- Lay out all the vegetables on a sheet pan. Spread them out evenly.
- Roast at 425 F in the oven for 30- 40 minutes. Turn/flip potatoes half way through roasting.
That’s it! One pan perfection turned into a wholesome healthy side dish. I didn’t even have to try to make it healthy. Did I mention it’s loaded with Vitamin K, plant based Iron, and all that jazz!? Shh… don’t tell anyone it’s good for you. *wink wink*
What’s your favorite Seasonal Vegetable? Have you tried roasting leeks with other vegetables? Ahem… like potato?
p.s If you have leftover potatoes, I highly recommend saving them for this potato bread recipe.
MORE WHOLE 30 APPROVED RECIPES HERE!
This recipe is part of our Easy Whole 30 Approved Recipes collection. Check it out!