Slow-Cooked Leeks w/Roasted Potatoes, Squash + Raw Carrots

• 10 small or fingerling potatoes (1 lb | 455 g), cut into wedges
• 1 small

Heat the oven to 400°F (200°C). Toss the potatoes and squash with the olive oil and a big pinch of salt and roast until cooked through and crispy on the edges. Remove from the oven, toss with the carrots and arugula with another dash of olive oil, and serve with warm or room temperature leeks on the side.