This is a culinary “flavor bomb” that you can serve with a vegetarian entree like risotto as well as with non-vegetarian options like fish or chicken. The leeks will cook down to a fraction of their pre-cooked volume, so don’t skimp. This is a simple recipe but you should feel free to add herbs or spices of your choice such as thyme, rosemary, parsley or red chile flakes.
Preheat the oven to 400.
Cut the leaves off off 2-3 leeks, leaving as much of the center stalk as possible. Discard the leaves, then cut each leek in half from top to bottom the long way. Carefully rinse the layers to remove the silt that may have accumulated. Cut each half into 2-3″ pieces, then thinly slice each section to make julienne strips.
Trim 1 lb. of carrots, then cut each in half lengthwise (or in quarters if the carrot is very thick). Cut each section into lengths about the same size as the leeks.
Place the leeks and carrots in a Pyrex-style baking dish that is large enough that they are mostly in a single layer. Drizzle with 2 T. olive oil plus a generous amount of salt and pepper and toss to combine. Roast in the oven for 10-15 minutes, until the leeks begin to brown.
Zest 2-3 lemons and reserve the zest. Juice the lemons — you want 3 T. of juice (1/4 C.)
Turn the oven down to 350 and remove the dish. Pour the lemon juice into the pan and use a wooden spoon to deglaze it and coat the vegetables. Then pour in enough vegetable or other broth to just barely cover the bottom of the pan. Sprinkle the lemon zest over everything.
Return the pan to the oven and cook for another 30-40 minutes without stirring. The carrots should be tender and nicely browned on the bottom.