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-minute of prep time are all you'll need to make this easy roasted leeks recipe.
You often see leeks used as a component in hearty soups, casseroles, and stews, but oven roasting them gives the leeks 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 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.
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Why You'll Love This Recipe
- 5-minute prep time
- A delicious change from the usual side dishes
- Versatile - serve with almost any protein
Ingredients You'll Need
- Leeks
- Salt and pepper
- Oil
- Parsley
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
How to Make Roasted Leeks
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
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 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 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 cleaned 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 :-)
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 finished leeks with lemon juice or a light vinaigrette for a nice bright added flavor.
FAQs
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.
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.
You May Also Like ...
You May Also Like ...- Leek and Potato Soup
- Potato, Leek and Bacon Au Gratin
- Chicken, Leek, and Mushroom Pie
- Pasta with Sausage and Leeks
More Great Leek Recipes ...
- Pancetta Wrapped Leek Gratin from Food Wishes
- Blackeyed Peas and Leeks from 101 Cookbooks
- Roasted Cauliflower and Leek Soup from Love and Lemons
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📖 Recipe
Roasted Leeks
Ingredients
- 4 large leeks
- 4 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp chopped fresh parsley
Instructions
- 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.
Notes
- 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 finished leeks with lemon juice or a light vinaigrette for a nice bright added flavor.
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. How do I store leftovers of this recipe?
Store any leftovers in a sealed container in your refrigerator for up to three days. Can this be made 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.
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.
Natasha of Natashaskitchen.com says
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!!
Barbara | Creative Culinary says
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.
Lana Stuart says
You're right, Barb. Leeks can be tough to clean. I've been very lucky in getting beautifully clean leeks lately. Little cleaning needed!
Terra says
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
Miss P says
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
Lana Stuart says
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.
Kim Beaulieuc says
I love leeks, these are just so wonderful. I need to try doing this on the grill. Looks so good.
Lana Stuart says
I'm sure they'd be equally delicious grilled, Kim. Great idea!
Drick says
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...
Lana Stuart says
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.