These roasted leeks are wonderfully caramelized and have a mellow, almost sweet flavor.
They make a wonderful side dish for meats and fish, and the leftovers keep well in the fridge for several days.
My mother-in-law makes an amazing quiche with leeks, and that's how I first got acquainted with this vegetable. It looks like a huge green onion and has an onion-like flavor, but it's milder, making it 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 go well with just about any main course you can think of.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- 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. If you prefer an oil with a higher smoke point, use avocado oil instead.
- Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper.
- Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
Variations
- Use avocado oil or melted ghee instead of olive oil.
- Add a sprinkle of garlic powder in addition to salt and pepper.
- Sprinkle the finished dish with red pepper flakes for color and a hint of spice.
Instructions
Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:
You start by trimming the leeks, cutting them in half lengthwise, rinsing, and drying 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.
Expert Tip
The baking times listed here are merely a suggestion. The idea is to cook the leeks until they are browned and caramelized. That's when they lose their sharpness and become wonderfully 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
Leeks look like oversized green onions. When raw, their flavor resembles the flavor of shallots, although they are sweeter and more delicate.
They are not usually eaten raw, although you could slice the bulb very thinly and add it to salads.
Cooking them in the oven mellows their onion flavor, caramelizes them, and brings out a wonderful sweetness.
Roasted leeks taste very different than raw ones - just like baked onions are different than raw onions.
They theoretically are, but the leaves are so tough and fibrous that they are usually discarded.
You could, however, wash them well and add them to a soup for flavor. But I would still discard them after cooking.
First, you cut off the leaves, leaving just the white bulb and the light green part. Next, slice off the hairy bottom.
Now, cut the bulb in half lengthwise. It will likely hide dirt inside its folds, so rinse it well, then dry it off before roasting.
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:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or serve them cold like antipasti.
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Recipe Card
Roasted Leeks Recipe
Ingredients
- 6 leeks
- 3 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan - grated
Instructions
- Preheat your 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.
Video
Notes
- The baking times listed here are merely a suggestion. The idea is to cook the leeks until they are browned and caramelized. That's when they lose their sharpness and become wonderfully 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 the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or serve them cold like antipasti.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Nancy M
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
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.
MG
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
How interesting! Thanks for sharing.