Oven Roasted Leeks

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 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings servings

Calories 179kcal

Equipment

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

Cleaning the Leeks:

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.

Storing Leftovers:
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.

Nutrition