Roasted leeks are a great Spring side dish. Their earthy flavor pairs easily with everything from chicken to lamb to beef.
I don’t know about you, but for me, the hardest part of planning a 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 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 so familiar with leeks, just pick up a few next time you’re at the grocery store and give them a try. Although they belong in the same family with onions and garlic, leeks 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.
How to Make Roasted Leeks
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 halved leeks to stay together during baking and if you completely cut off the roots, 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 the leeks in half lengthwise. Check for any dirt that may be inside the leeks and rinse again if needed. Pat the leeks dry with a paper towel.
Note: leeks are notoriously 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 the leeks, gently rinse them again under cold water being careful not to pull the leaves off.
Preheat the oven to 475.
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.
Remove from the oven and transfer to a serving dish. Or not :-)
More Leek Recipes on Never Enough Thyme:
- Leek and Potato Soup
- Potato, Leek and Bacon Au Gratin
- Chicken, Leek, and Mushroom Pie
- Pasta with Sausage and Leeks
Recipes Featuring Leeks from Other Bloggers:
- Leeks Vinaigrette from Simply Recipes
- Pancetta Wrapped Leek Gratin from Food Wishes
- Lemony Leeks with Chickpeas and Feta from My New Roots
- Creamy Mushroom and Leek Pasta from Natasha’s Kitchen
- Blackeyed Peas and Leeks from 101 Cookbooks
- Roasted Cauliflower and Leek Soup from Love and Lemons
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- 4 large leeks
- 4 tblsp. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tblsp. chopped fresh parsley
- 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.
- Preheat the oven to 475.
- 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.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 319 Total Fat: 28g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 0mg Sodium: 1190mg Carbohydrates: 20g Fiber: 3g Sugar: 5g Protein: 2g
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