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Roasted Leeks with Olive Oil

This dish showcases tender, caramelized leeks roasted until golden and smoky, highlighting their natural sweetness and delicate texture. Roasting enhances their mild onion-like flavor, creating a simple yet elegant side with crispy edges and a melt-in-your-mouth interior. Finished with a splash of lemon and a drizzle of olive oil, it’s a humble vegetable elevated to something special.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: General
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large leeks white and light green parts only
  • 3 tablespoons olive oil good quality extra virgin
  • 1 teaspoon flaky sea salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 lemon lemon for finishing, optional

Equipment

  • Baking sheet
  • Paring knife
  • Brush or hands
  • Parchment paper
  • Tongs or spatula

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Trim the roots of the leeks and cut off the dark green tops, keeping only the white and light green parts. Rinse thoroughly under cold water to remove any dirt lodged between layers.
  3. Slice each leek in half lengthwise, then into even halves or quarters depending on size, aiming for uniform thickness so they roast evenly.
  4. Arrange the leek halves cut side up on the prepared baking sheet, ensuring they’re spaced out for even caramelization.
  5. Drizzle the leeks generously with olive oil, about 2 to 3 tablespoons, making sure to coat each piece evenly. Sprinkle with flaky sea salt and freshly ground black pepper.
  6. Use your hands or a brush to gently coat the leeks in oil and seasoning, ensuring they’re well coated and ready for roasting.
  7. Place the baking sheet in the oven and roast for 30 to 40 minutes, checking at the 20-minute mark to gently shake or flip the leeks for even browning.
  8. The leeks are done when they’re golden, slightly crispy at the edges, and tender when pierced with a fork. The aroma should be sweet and smoky.
  9. Remove the leeks from the oven and let them rest for about 5 minutes. Squeeze fresh lemon juice over them for a bright finish, if desired.
  10. Serve the roasted leeks warm, drizzled with a little more olive oil or herbs if you like. They’re perfect as a simple side or rustic vegetable component.

Notes

For extra flavor, add herbs like thyme or rosemary halfway through roasting. Keep an eye on the leeks to prevent burning edges, and adjust roasting time based on the size of your leeks.