Oven Roasted Leeks are an easy, flavorful side dish. Their earthy flavor pairs easily with everything from chicken to lamb to beef.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
4large leeks
4tablespoonsolive oil
1teaspoonsalt
½teaspoonground black pepper
2tablespoonschopped 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.
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.