12 September 2014,12:29 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Pack the leeks and carrots closely together in a shallow ovenproof dish just large enough to hold them in a single layer.
  • Scatter the garlic and herbes de Provence over the top. Add the olive oil, turning the vegetables to make sure they are well-coated. Sprinkle with coarse sea salt.
  • Place in the top of the oven at 250°C/500°F/gas mark 9 and roast for 10 minutes. Turn and roast for another 10 minutes until beginning to blacken.
  • Scatter with parsley and a little more sea salt to taste and serve immediately. 


  • 4 long carrots, cut lengthways into eighths
  • 10 small leeks, trimmed and left whole
  • 2 small garlic clove, chopped finely
  • Pinch of dried herbes de Provence
  • 100 ml sesame oil
  • Coarse sea salt
  • 2 tablespoon finely chopped flat- leafed parsley

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