Vegetables in winter can be kind of ho-hum. I was looking at the choices in my vegetable drawer, knowing that I had rainbow carrots. I have been making my standard glazed carrots recipe, which is very good. When I spotted the leeks buried under various lettuces and such, I knew I had a chance to shake things up. The leeks added a mellow sweet onion flavor in complement to the carrots. Plus, their vibrant green color was gorgeous against the variety of rainbow carrot colors. To add balance to the dish overall, I deglazed the pan with honey and a bit of apple cider vinegar. Serving the carrots with a rich roasted meat such as a roast chicken or braised short ribs provides the perfect side dish.