Stovetop roasted root vegetables
Ingredients
- 4 Medium Russet Potatoes, peeled and cut into 1” chunks
- 4 Large Carrots, peeled and cut into 1” coins
- 2 Large Leeks, dark green part and root end removed, cut into 1” coins
- 2 Cloves Garlic, peeled but not smashed
- 2 Tablespoons Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
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