Herbed Leeks and Carrots

Sweet carrots combined with mushrooms and spring leeks are just the right combination to serve alongside a roast or fish.


2 leeks, trimmed, halved and soaked in cold water to remove sand

4 carrots, trimmed and peeled

4 white medium sized mushrooms, cleaned and coarsely chopped

1 tablespoon olive oil


1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon ground pepper

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Preheat oven to 400°. Cut four 12-inch lengths of aluminum foil. Spray top of foil with non-stick cooking spray.
Cut leeks and carrots into 1-inch diagonal slices. Divide evenly between foil. Sprinkle chopped mushrooms over leeks and carrots.
In a small bowl combine remaining ingredients until blended. Spoon evenly over vegetables. Fold foil over and crimp edges tightly making sealed packages. Place on a cookie sheet.
Bake 30 minutes or until vegetables are tender.
Serves: 4