Oven Roasted Leeks
Oven Roasted Leeks are a simple, flavorful side dish that will dress up your dinner table. Their earthy flavor pairs easily with everything from chicken to lamb to beef. Simple ingredients and five minutes of prep time are all you’ll need to make this easy recipe.
You often see leeks used as a component in hearty soups, casseroles, and stews, but oven roasting them gives them a chance to shine on their own! And the preparation couldn’t be simpler – just leeks, salt, pepper, oil, and parsley!
For me, the hardest part of planning an everyday menu is deciding on the side dishes. The entree is easy, right? It’s usually just your choice of protein. But those sides!
I mean, who wants green beans every single night of the week? And, of course, whatever you choose must be quick and easy to prepare. Well, these oven roasted leeks meet all of those criteria!
They’re 1) delicious, 2) easy – prep is about 5 minutes, 3) go with almost everything, and 4) did I mention they’re delicious? I’ve served these with roasted chicken, sauteed pork chops, rack of lamb, and roast beef. I believe that would be considered versatile :-)
If you’re not very familiar with leeks, just pick up a few next time you’re at the grocery store and give them a try. Although they belong to the same family as onions and garlic, they’re are quite mild in taste with a pleasant earthy flavor. Kind of like the air right before a summer rain. You know that smell, right? Leeks always make me think of that.
🥘 Ingredients You’ll Need
- Leeks (washed and trimmed – I’ll explain how in the post below)
- Salt and pepper
- Olive Oil (nothing fancy, just plain old olive oil)
- Parsley (fresh is best, but substitute dried if you must)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Roasted Leeks
Preheat the oven to 475.
- Clean the leeks thoroughly under cold running water, leaving the root end intact. Cut away the root fibers, but don’t cut off the area where the leaves attach to the base of the stem. You want the halves to stay together during baking and if you completely cut off the root area, they’ll fall apart. Trim away the tough, dark green tops. You can save those for stock if you’d like. They’re especially nice to add to chicken stock.
- Split each leek in half lengthwise. Check for any dirt that may be inside and rinse again if needed. Pat dry with a paper towel.
- Place the cleaned leeks in a single layer in a casserole or baking dish. Drizzle with the olive oil and sprinkle with salt, black pepper, and chopped fresh parsley.
- Turn several times to coat all sides with the oil and seasonings.
- Bake for 15-20 minutes, turning once, until the leeks begin to blacken.
Remove from the oven and transfer to a serving dish. Or not :-)
TIP: Leeks are often very dirty. They grow upward through the dirt capturing it in their leaves as they go. I always try to find the cleanest ones available in the grocery store, but you just can’t see what’s really in there until you get them home and cut them. If you see more dirt when you split them, gently rinse them again under cold water being careful not to pull the leaves off.
🔀 Recipe Variations
- Change the seasonings by adding a bit of fresh, chopped garlic or changing the parsley for thyme, oregano, or marjoram.
- Sprinkle a tablespoon or two of Parmesan cheese over the leeks just as you take them out of the oven.
- Drizzle the warm finished leeks with lemon juice or a light vinaigrette for a nice bright added flavor.
🍚 Storing the Leftovers
Store any leftovers in a sealed container in your refrigerator for up to three days.
🌞 To Make Ahead
You can roast the leeks up to two days in advance of serving. Store the cooked leeks in the refrigerator and reheat them either in the microwave or in the oven until warmed through.
❓ Frequently Asked Questions
Leeks are part of the onion (or allium) family and have an earthy, mild flavor. They grow in the ground like many alliums, but they don’t develop a bulb. Leeks can be eaten raw, but are best when cooked. Recipes typically call for them to be sautéed in butter or oil, or included for slow cooking in stews.
The edible parts of the leek are the light green and white parts of the stalks. The darker part at the top of the stems is typically tough and bitter.
They’re a great source of vitamins A, C, and K, contain iron and manganese, and are also a good source of fiber.
Fresh leeks may be wrapped in plastic (to contain any odors) and stored in the crisper drawer of your refrigerator. They can be kept for up to two weeks depending on their freshness at the time of purchase.
🧾 More Ways to Cook Leeks
- Leek and Potato Soup
- Potato, Leek and Bacon Au Gratin
- Chicken, Leek, and Mushroom Pie
- Pasta with Sausage and Leeks
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📖 Recipe
Oven Roasted Leeks
Ingredients
- 4 large leeks
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 475.
- Clean the leeks thoroughly but leave the root end intact. Cut away the root fibers, but don’t cut off the area where the leaves attach to the base of the stem. Trim away the tough, dark green tops. Split the leeks in half lengthwise. Check for any dirt that may be inside the leeks and rinse again if needed.
- Place the leeks in a single layer in a casserole or baking dish. Drizzle with the olive oil and sprinkle with the salt, pepper, and chopped fresh parsley. Turn the leeks several times to coat all sides with the oil and seasonings.
- Bake for 15-20 minutes, turning once, until the leeks begin to blacken.
Notes
Store any leftovers in a sealed container in your refrigerator for up to three days. To Make in Advance:
You can roast the leeks up to two days in advance of serving. Store the cooked leeks in the refrigerator and reheat them either in the microwave or in the oven until warmed through.
Equipment
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on April 25, 2014.
This was delicious. I’m doing keto (low carb), and recently viewed a video about gut health. Leeks were at the top of the list of gut-healthy veggies, so I bought some and tried this recipe. This is a keeper!
So glad you enjoyed the leeks, Jeannean! They’re one of my favorites as well.
Thank you so much for linking to my pasta recipe. If you like leeks, you’ll love that pasta! I love your idea of roasted leeks. Yum!!
I love leeks but I most often make dishes that require I slice them so I can just throw them in water and make sure they’re clean. This might tempt me though…I’m a huge fan of grilled veggies.
You’re right, Barb. Leeks can be tough to clean. I’ve been very lucky in getting beautifully clean leeks lately. Little cleaning needed!
I agree, side dish choices can be tricky. For me it always what am I in the mood for. I love the idea of roasted leeks, and they would be great tossed with maybe mushrooms too! Fun idea! Hugs, Terra
The dish looks fabulous. I agree that the sides are the hardest part of meal planning. It’s just a constant struggle to try to come up with something different.
You can do this quickly on an indoor grill…. you know, the kind named after a boxing legend. I use that thing at least once a week.
Miss P
Why can I never think of getting that grill out of the cabinet and using it!?! These would be really good grilled that way. I might microwave them a few minutes first, though, to get the cooking started.
I love leeks, these are just so wonderful. I need to try doing this on the grill. Looks so good.
I’m sure they’d be equally delicious grilled, Kim. Great idea!
I don’t know about you but the hardest part of cooking leeks is cleaning them, once you get past that, it’s easy going. I have cooked with them many times, but never have eaten them alone. Can’t wait to try… and can’t wait for vidalias either, should be soon…. and the first thing they’re hitting is the grill…
You are so right, Drick! Every once in a while I get some really, nice clean ones but most of the time they’re just full of mud.
I saw some baby Vidalias in the grocery store today. They’d be really good in this recipe, too.