Roasted leeks become beautifully caramelized and have a mellow, almost sweet flavor. They make a wonderful side dish to meats and fish.
I made roasted leeks for the first time a couple of months ago. We were all smitten with this dish, and I have made it several more times over the past few weeks.
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.
Unless you can’t do dairy, please 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.
I often serve roasted leeks with fish – they make a great side dish to baked catfish, and when you make these two dishes together, you can keep the oven at 425 degrees F for both, baking the fish just 5 minutes longer.
If you have leftovers, you can keep them in the fridge for 3-4 days and reheat in a 50% power microwave. They taste pretty good, but not as good as freshly roasted.
- 6 leeks
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 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.