Roasted leeks, baby carrots, new potatoes and onions are tossed with a tangy Dijon orange chutney glaze.

Mustard-Glazed Root Vegetables

3 medium leeks (about 2 pounds)
1 (16-ounce) package baby carrots
2 pounds new potatoes, thinly sliced
3 medium onions, cut into wedges
3 tablespoons butter or margarine, melted
2 tablespoons pure olive oil
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Dijon mustard
1/2 cup orange chutney (or other fruit chutney)

1. Remove roots, tough outer leaves, and tops from leeks, leaving 4 inches of dark leaves. Cut diagonally into 1-inch slices.
2. Place leeks, carrots, new potatoes, and onion in an aluminum foil-lined 15 x 10 x 1-inch jellyroll pan.
3. Stir together butter and next 4 ingredients. Drizzle over vegetables; toss to coat.
4. Bake at 400°F (205°C) for 45 minutes or until tender, stirring once.
5. Stir together mustard and chutney; spoon over vegetables, and toss to coat. Serve immediately.

Makes 6 servings.