The sweet caramelization of roasted carrots and leeks cuts right through the richness of the braise and adds an important color contrast on the plate. A drizzle of honey and a handful of fresh thyme give the vegetables a gentle lift without pulling attention from the main event.
This recipe is one of three components in a St. Patrick's Day menu developed on The Aided Chef. The full menu, along with the thinking behind it, is in The Braise Was Fine. I was the Problem. The other recipes are Guinness-Braised Lamb Shanks and Champ.
Serves 4 | Easy | Partial make ahead possible
8 medium carrots, peeled and cut on the diagonal into 2-inch pieces
4 medium leeks, white and light green parts only, cut into 1-inch rounds (do not halve lengthwise). These should resemble ~1” thick coins.
3 tablespoons olive oil
1.5 tablespoons honey
4 sprigs fresh thyme
Salt and freshly ground black pepper
Optional: fresh flat-leaf parsley, roughly chopped, to finish
Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
Rinse the leeks well under cold running water, fanning the layers apart to flush out any grit trapped inside. Pat thoroughly dry. Keeping the leeks as rounds rather than halving them lengthwise helps the layers stay together during the high-heat roast. Some separation will still happen—and those slightly loosened outer layers will caramelize nicely. What you want to avoid is thin, dry pieces that have no oil on them, so the next step is important.
Place the carrots and leeks in a large bowl. Drizzle over the olive oil and honey, season well with salt and pepper, then toss very deliberately, almost massaging the oil into the leek layers rather than just tumbling everything together. Every surface, including the inner layers of the leeks, should have a light coating of oil. This is what protects them from scorching at high heat. Spread in a single layer on the prepared baking sheet. Scatter the thyme sprigs over the top.
The oil coating on the leeks is the most important step in this recipe. Every surface should feel lightly slick before the pan goes in the oven.
Roast for 20 minutes, then give everything a stir and flip any pieces that are deeply caramelized on the bottom. Return to the oven for another 12 to 15 minutes, until the carrots are fully tender and the leeks are golden at the edges.
Discard the thyme sprigs. Taste and adjust seasoning. Scatter with fresh parsley if using. By this point the lamb shanks will have been resting under foil for 20 to 30 minutes and will still be perfectly warm and ready to plate.
What you can do ahead
The night before or earlier in the day, peel and cut the carrots and store them in a sealed bag or container in the refrigerator. Unlike potatoes, carrots do not brown when cut, so no need to submerge in water.
Clean, dry, and cut the leeks into rounds the night before as well. Store them separately from the carrots in a sealed container in the fridge.
Do not dress the vegetables with oil and honey ahead of time. A dressed vegetable sitting overnight will release moisture, go slightly soft, and lose the dry surface that gives you good caramelization in a hot oven. The tossing step takes only a few minutes and must happen right before the pan goes in. With everything prepped and ready, it is a 5-minute job while the oven climbs to temperature.
Did the leeks hold together in the oven, or did they do their own thing? I would genuinely like to know how the caramelization landed for you, and whether the honey felt like the right call.
