Mustard-Glazed Root Vegetables

3 mediumLeeks
1 16-ounce packageBaby carrots
2 poundsNew potatoes
3 mediumOnions, cut into wedges
2 TablespoonsButter or margarine, melted
2 TablespoonsOlive oil
1 cloveGarlic, crushed
½ teaspoonSalt
¼ teaspoonPepper
½ cupMendocino Mustard, Hot & Sweet
½ cupOrange 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.

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