carrot and leek bake with salad
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Carrot and Leek Bake with Salad: A Vegetarian Recipe
This delicious carrot and leek bake with a vegan-friendly salad is a great meal for any time of the year. The dish is easy to prepare and packed with flavor, making it a fantastic vegetarian option. The carrots and leeks are roasted in the oven, giving them an irresistible texture and taste. The salad is simple yet tasty, with a mix of fresh vegetables and a light lemon-olive oil dressing. The perfect lunch or dinner for vegans and vegetarians alike!
Ingredients
- 2 tablespoons olive oil
- 3 carrots, peeled and cut into thin slices
- 2 leeks, trimmed and cut into thin slices
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup vegetable broth or water
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salad:
- 2 cups baby spinach
- 1 cucumber, peeled and sliced
- 1 tomato, chopped
- 1/2 red onion, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
Preparation
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, carrots, leeks, garlic, thyme, salt, and pepper. Mix until everything is evenly coated. Place the mixture in an oven-safe dish and spread out evenly. Pour the vegetable broth or water into the dish. Bake for 25-30 minutes, stirring once halfway through, until the vegetables are tender.
Meanwhile, prepare the salad. In a large bowl, combine the spinach, cucumber, tomato, and red onion. In a separate bowl, whisk together the olive oil and lemon juice to make the dressing. Pour the dressing over the salad and mix until everything is evenly coated.
When the carrots and leeks are done baking, remove from the oven. Sprinkle the parsley and basil over the top. Serve with the salad and enjoy!
