| 3 medium | Leeks |
| 1 16-ounce package | Baby carrots |
| 2 pounds | New potatoes |
| 3 medium | Onions, cut into wedges |
| 2 Tablespoons | Butter or margarine, melted |
| 2 Tablespoons | Olive oil |
| 1 clove | Garlic, crushed |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ½ cup | Mendocino Mustard, Hot & Sweet |
| ½ cup | Orange chutney |
|
Remove roots, tough outer leaves and tops from leeks, leaving 4 inches of dark leaves. Cut diagonally into 1-inch slices.
Place leeks, carrots, potatoes and onions in a foil-lined 10" x 15" baking pan. Stir together butter and olive oil, garlic, salt and pepper. Drizzle over vegetables; toss to coat.
Bake at 400 degrees for 45 minutes or until tender, stirring once. Stir together mustard and chutney; spoon over vegetables and toss to coat.
Serve immediately.
Serves 6. |
