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


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

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