These roasted leeks are wonderfully caramelized and have a mellow, almost sweet flavor. They are the perfect side dish for meat and fish.
Leeks look like huge green onions and have an onion-like flavor, but they're milder, making them appropriate as a side dish, not just a condiment. The best thing about these roasted leeks is that oven-baking mellows their onion flavor, caramelizes them, and brings out their natural sweetness. They are very, very good, and they pair well with just about any main course you can think of.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh leeks: They look like giant green onions. I wasn't familiar with them in the past, but it's easy to spot them in the store once you know what to look for!
- Olive oil: I use extra-virgin olive oil. Melted butter or ghee are also good.
- Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Trim the leeks, cut them in half lengthwise, rinse and dry them. Arrange the leeks in a baking dish. Coat them with olive oil (be generous!) and sprinkle them with salt and pepper.
Bake them in a 425°F oven for 20 minutes, then sprinkle them with grated Parmesan.
Continue baking the leeks until they are golden brown, for about 10 more minutes. Serve immediately.
Love! I was a complete leeks novice…and then I found this recipe. I’ve made it several times and shared it with several people. It’s wonderful! Highly recommend!
Lauren W
Read more comments
Love! I was a complete leeks novice…and then I found this recipe. I’ve made it several times and shared it with several people. It’s wonderful! Highly recommend!Recipe Tip
The baking times listed here are a suggestion. The idea is to cook the leeks until they are browned and caramelized. That's when they lose their sharpness and become sweet and flavorful. So, when you pull them out of the oven, if they're not golden brown, put them back in for a few more minutes until they become caramelized.
On the other hand, if your oven runs hot or your leeks are small, it might be enough to roast them for 15 minutes on the first side and 5-10 more minutes on the second side.
Recipe FAQs
When raw, their flavor resembles the flavor of shallots, although they are more delicate. When roasted, they have a rich, buttery, sweet-yet-savory flavor.
They are not usually eaten raw, although you could slice the bulb very thinly and add it to salads (like this arugula salad). Roasting mellows their onion flavor, caramelizes them, and brings out a wonderful sweetness. Roasted leeks taste very different than raw ones - just like roasted onions are different than raw onions and roasted garlic is different than raw garlic.
They theoretically are, but the leaves are so tough and fibrous that they are usually discarded. You could, however, wash them thoroughly and add them to soups (like this chicken broth) for flavor. But I would still discard them after cooking.
First, you cut off the leaves, leaving just the white bulb and light green part. Next, slice off the hairy bottom. Cut the bulb in half lengthwise. It will likely hide dirt inside its folds, so rinse it well, then dry it thoroughly before roasting.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or serve them cold, antipasti-style.
Serving Suggestions
Since I bake the leeks in a 425°F oven, I like to serve them with a main course I can bake in the same oven, such as:
Recipe Card
Roasted Leeks with Olive Oil and Parmesan
Video
Ingredients
- 6 leeks
- 3 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan - grated
Instructions
- Preheat the oven to 425°F.
- Trim the hairy bottom of the white part of the leeks. Trim the dark greens, leaving the white and light green parts.
- Cut the leeks in half lengthwise, then rinse them well (there’s often dirt trapped in there) and dry. Arrange them in a 9 X 13 baking dish, cut side down.
- Drizzle the leeks with olive oil and use your hands to coat them thoroughly. Sprinkle them with salt and pepper.
- Roast them for 20 minutes. Remove from the oven, turn so that their cut side is up, and sprinkle with the Parmesan.
- Continue roasting until the leeks are fork-tender and golden brown, 5-10 more minutes. Serve immediately.
Notes
- The baking times listed here are a suggestion. The idea is to cook the leeks until they are browned and caramelized. That's when they lose their sharpness and become sweet and flavorful. So, when you pull them out of the oven, if they're not golden brown, put them back in for a few more minutes, until they become caramelized.
- On the other hand, if your oven runs hot or if your leeks are small, it might be enough to roast them for 15 minutes on the first side and 5-10 more minutes on the second side.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or serve them cold like antipasti.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lauren W says
Love! I was a complete leeks novice…and then I found this recipe. I’ve made it several times and shared it with several people. It’s wonderful! Highly recommend!
Vered DeLeeuw says
Wonderful, Lauren! I'm so glad you like this recipe. Thank you very much for the review.
Lynette says
Loved this recipe but husband has to be on extremely low sodium diet
Vered DeLeeuw says
Glad you liked it, Lynette! I'm sorry it isn't a good fit for your husband.
Jim says
5 star excelent
Vered DeLeeuw says
Yay! Glad you liked it, Jim!
MG says
I love leeks and use them in my potato and leek soup. I am allergic to onions but not leeks or a true Vidalia onion.
This recipe sounds great.
Vered DeLeeuw says
How interesting! Thanks for sharing.
Nancy M says
The first time I made this recipe, the leeks were too browned after 20 minutes on one side. The second time, I baked them for 10 minutes on each side and that was perfect. The parmesan is really good - so good that I double it!
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Nancy! Thank you for the feedback about the baking time. Ovens do vary, so it's a good idea to check after 10-15 minutes. I'll go ahead and update the instructions to reflect that.