ROASTED LEEKS ARE WONDERFULLY DELICIOUS AND EASY TO MAKE. THEY ARE THE PERFECT VEGETABLE SIDE FOR ANY DISH.
I am embarrassed to admit that it took me 25 years of life (ok maybe more than 25, but who’s counting?) to try roasted leeks. But I finally did and OH MAN have I been missing out!
Leeks are a root vegetable consisting of a bundle of leaf sheaths. They are a great source for fiber and potassium, as well as other vitamins and minerals. Often used in broth making (this I have done) and soups, leeks offer a mild, onion-like flavor with just a hint of garlic. The white part that grows under ground remains tender, while the green leafy ends tend to be tougher due to exposure to the elements during the growing process. Roasting the leeks tenderizes these tough ends.
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I used medium sized leeks in this recipe. If you choose to use a larger size, you will need to increase the roasting time. Leeks are quite dirty, so make sure you wash them very well before using. Otherwise you’ll have a dish full of sand!
WARNING: Once you make these, you will want to make them at every meal, that’s how good they are.
Start by trimming the top couple inches off the leeks and the roots at the bottom. Slice the leeks in half, long ways. Wash leeks in cold water. Make sure to get down in all the crevices to remove any dirt.
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Preheat the oven to 425 degrees. Place leeks on a baking sheet and drizzle generously with olive oil and salt to taste. I use about a teaspoon of salt, but adjust to your flavor preference.
Roast for 30 minutes. If you use large leeks, you’ll need to increase the cooking time. When the leaves are tender, the leeks at done roasting.
That’s it, you’re done. Now tell me you don’t want to have these for dinner every night? And to top it off? This recipe is healthy!
Want some more veggie recipes? Check these out: