Ingredients

• 2 leeks (stem only), sliced

• 1 pound purple potatoes

• 1 large garlic clove (1/2 to 1 teaspoon, minced)

• 1/4 cup to 1/3 cup olive oil

• 1 Tablespoon balsamic vinegar

• 1/2 teaspoon kosher salt and ground pepper each (divide)

• Optional – 1/2 cup to 1 cup leafy greens (ex: spinach leaves).

• Lemon to garnish (sliced and juice)

Instructions

1. Preheat the oven to 425° F.

2. Cut off the green tops of the leeks. Trim the root off the leeks. Starting at one end, cut the leek into thin round slices (1/2 inch to 1 inch). Place into a bowl of water to help remove sediment.

3. While the leeks are sitting, slice the potatoes into quarters.

4. Remove the leeks from the water, and place all vegetables into a clean mixing bowl.

5. Add 1 minced garlic clove, 1/3 cup olive oil (adjust as desired), 1 Tablespoon balsamic vinegar, 1/4 teaspoon of sea salt, 1/4 teaspoon or more of the black pepper, and a squeeze of lemon juice.

6. Toss all of the ingredients together until the vegetables are well-coated. Arrange the vegetables on a sheet pan in a single layer.

7. Roast at 425° F in the oven for 30-35 minutes. TIP – Halfway through roasting, flip over the potatoes and check the leeks for doneness. If the leeks are fully cooked, remove them from the oven, and place them on a serving plate/bowl. Continue to cook the potatoes for the full amount of time.

8. Once the potatoes are done, remove from the oven, and combine them with leeks. Season with extra salt/pepper, if desired.

9. If adding greens, lightly steam the greens in microwave or stovetop until softened.

10. Mix the steamed greens together with the potato and leeks..

11. Toss with fresh lemon juice. Serve immediately.