Leeks look like oversized green onions. When raw, their flavor resembles the flavor of shallots, although sweeter and more delicate. Roasting leeks mellows their onion flavor, caramelizes them and brings out their natural sweetness.
Don’t skimp on the Parmesan in this roasted leeks recipe – it adds tons of flavor, and goes really nicely with the shallot-like flavor of leeks.
- 6 leeks
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan
- ½ teaspoon red pepper flakes
- Preheat oven to 425 degrees F.
- Trim the hairy bottom of the white part of the leeks. Trim the dark greens, leaving the white and light green part only.
- Cut the leeks in half lengthwise, then rinse them well (there’s often dirt trapped in the tops) and dry. Arrange in a glass baking dish, cut side down.
- Drizzle the leeks with the olive oil and use your hands to thoroughly coat them. Sprinkle with salt and pepper.
- Roast 20 minutes. Remove from oven, turn so that cut side is up, sprinkle with the Parmesan and pepper flakes, then continue roasting until fork-tender and golden brown, 10 more minutes.