Spring Leek and Potato Pan roast! This Vegetable Pan Roast is packed with Seasonal Leek, Potato, and Steamed Spinach Greens! A flavorful, healthy, and easy to make side dish you can make all in one pan! A paleo/vegan Spring recipe perfect for any gathering. Whole 30 friendly!
Have you ever seen a list of seasonal produce guides, like oh say.. Spring vegetables, 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?), Fava Bean, and Rhubarb.
Or in this case, a seasonal Leek and potato pan roast with steamed spinach. One pan perfection turned into a wholesome healthy side dish. I didn’t even have to try to make it healthy. It is what it is. REAL FOOD PEAK Seasonal vegetable goodness. Leeks are similar to that of onion and garlic, let’s call them cousins. They are flavorful enhancers for recipes and starchy foods or (like POTATOES) bitter foods (like greens). Just thinly slice the bulb and sauté or roast. Yep, that’s where are the flavor is! And Lord have mercy, this Leek and Potato Pan Roast flippin’ flavorful! Did I mention it’s Vegan, paleo, whole 30, loaded with Vitamin K, plant based Iron, and all that jazz! Oh and leeks help fight oxidative stress. Like stress due to having to plow snow in the middle of March. Haha, okay off topic, but you get what I am referring to in a minute. Either way, leeks, potatoes, and spinach are all an anti-inflammatory rich vegetables!
Ya, so here’s the thing. The strange stressful snow situation. As I still here typing this, it’s 32F and snowing outside. Why? I have no clue. I was just in shorts and a tank top last weekend. This Texas girl is way confused with Utah weather. But that’s besides the point. The point is we are still going to CELEBRATE SPRING! Carrot Cake recipes, Easter asparagus side dishes, and just plain beautiful cuisine! Foods that feel fresh, light, and bright! Nourishment for the Spring Soul.
You with me here. Mmm k?
And what if I could pass along this Healthy Spring/Seasonal Produce Cooking motivation? Would you be game? I’m going to pretend that you are nodding your head with a yes. Good! Cause before I share my pan roast recipe, I’ve got amazing healthy recipes from my blogger babe friends to help ya out! You’ll love all these! Fun, creative, seasonal, and just plain TASTY!
Seasonal Produce – Carrots! Wake up to dessert for breakfast with these protein packed, gluten free carrot cake overnight oats! They’re an easy, healthy breakfast for under 300 calories!
2. Leek and Potato Pan Roast
Seasonal Produce – Leek and Potato. Mine! Cotter Crunch. WOO! Another Pan Roast Vegetable dish you gotta try!
Seasonal Produce – Radish, Lemon, and Peas! Citrus infused creamy arborio rice is tossed with fresh spring peas and meyer lemon dijon roasted radishes. Topped with crumbly bacon and freshly grated parmesan, this is risotto is spring comfort food at its best!
Seasonal Leek and Potato Pan Roast! Super flavor, healthy, and easy to make all in one pan! A paleo and vegan spring side dish perfect for any gathering. Whole 30 friendly!
- 1 lb red potatoes or gold potatoes (around 6 small)
- 2 leeks (stem only), sliced
- 1/3 to 1/2 cup sliced red onion
- 1/3 cup to 1/2 cup olive oil or avocado oil
- 1 tbsp balsamic vinegar
- 1 garlic clove (minced)
- 1/2 tsp salt and pepper each (divided)
- 2 cups or more Leafy greens (spinach, kale, etc).
- Preheat oven to 425F.
- Wash your vegetables.
- Cut off green tops of leeks. Next trim the root off the leeks, slice stalks in half and rinse well under running water. Cut leeks into 1-inch lengths (or less). I made them into small rings but you can also cut lengthwise and fan them out. Place into bowl of water to help remove sediment.
- While the leeks are sitting, 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 425F in the oven for 30- 35 minutes. Turn/flip potatoes half way through roasting.
- Remove from oven, set aside.
- Place your greens (spinach, etc) In a small microwave bowl with a tsp broth or water. Microwave for 30 seconds until greens are softened/steamed.
- Place your leek, potatoes, and onion in a large bowl with the remaining oil/seasoning from the pan.
- Add your steamed greens and toss all together.
- Add another 1/4 tsp salt/pepper on top to season. Fresh lemon juice and parsley to garnish.
- Serve immediately or store in air tight container and place in fridge if not serving right away.
- Reheat for 5 minutes in oven when ready to serve.
- Serving Size: 1
- Calories: 233
- Sugar: 2.9g
- Sodium: 25.7mg
- Fat: 13.8g
- Saturated Fat: 1.9g
- Carbohydrates: 25.7g
- Fiber: 3.5g
- Protein: 3.3g
- Cholesterol: 0mg
Keywords: pan roast, vegetable side dish, roasted vegetables, healthy side dish
What’s your favorite Spring Vegetable? Have you tried roasting leeks? Get YET PAN ROAST READY then! No really. It’s EPIC!
Cheers to warmer weather and beautiful flowers (aka Spring) coming your way!