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Roasted leeks become beautifully caramelized and have a mellow, almost sweet flavor. They make a wonderful side dish to meats and fish.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
- 6 leeks
- 3 tablespoons olive oil
- 1/2 teaspoon Diamond Crystal 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.
Calories: 153kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 246mg | Fiber: 1g