Roasted Leeks
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Roasted Leeks

Roasted leeks become beautifully caramelized and have a mellow, almost sweet flavor. They make a wonderful side dish to meats and fish.
Course Side Dish
Cuisine American
Keyword leeks
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 153kcal
Author Vered DeLeeuw


  • 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