Roasted Carrots and Leeks

Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.

On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.

Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.