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 best thing is that the preparation couldn’t be simpler – just leeks, salt, pepper, a little olive 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 baked leeks meet all of those criteria!
They’re 1) delicious, 2) easy – prep is about 5 minutes, 3) go with almost any main dish, 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 🤤.
🤔 What Are Leeks?
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. They have white bulbous bottoms and leafy green tops and belong to the allium family, as do onions and garlic. They’re 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.
🛒 Ingredient Notes
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- 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 parsley if you must)
🔪 How to Cook Leeks in the Oven
Preheat the oven to 475.
😋 How to Prepare Leeks for Roasting
- 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 paper towels.
👉 PRO 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.
✅ How Long to Roast Leeks?
- 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. Finish with the cut side of the leeks up.
- Bake for 15-20 minutes, turning once, until the outer edges of the leeks begin to blacken.
Remove from the oven and transfer to a serving dish. Or not :-)
🔀 Recipe Variations
- Change the seasonings by adding a bit of fresh, chopped garlic, a teaspoon of lemon zest, 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.
❓ Questions About Roasted Leeks
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 part of the stalks. The dark green parts at the top of the stems are 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 Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Oven Roasted Leeks
- 4 large leeks
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 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.
- Store any leftovers in a sealed container in your refrigerator for up to three days.
- 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.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on April 25, 2014. It has been updated with new photos and additional information.