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Roasted Leeks

by Adina 18/11/2019 0 comment

roasted leeks side dish

Have you ever thought of having roasted leeks as a side dish? You definitely should!

SIMPLE ROASTED LEEKS

roasted leeks 11 Roasted Leeks

When I think about leeks, I mostly think about soup. Either I use them to make chicken stock or vegetable stock or I make a nice leek and potato soup or a vegetable soup including leeks as well.

Leeks as a side dish do happen from time to time, but mostly in the form of creamed leeks. Until I discovered this amazing roasted leeks recipe.

I am not even sure you could call this a recipe, it is so easy and it uses so few ingredients, there are really not many instructions to follow. The “hardest” part about it is cleaning those leeks properly… Once you’ve done that, there is not much you have to do.

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The inspiration for this oven roasted leeks recipe came from another one of my favorite recipes: roasted green onions. Actually, when making the roasted leeks for the first time, I was thinking about a vegetable side dish to serve with the polenta and cheese that the kids wanted to have for lunch.

I remembered the green onions and how much I liked them, but as I didn’t have more than 2 or 3 green onions in the fridge, I thought about using the 3 huge leeks I had instead.

And it was a great idea, the roasting process is pretty much the same. You will only need a few more minutes roasting time, as the leeks, even when cut, are larger than the green/spring onions.

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HOW TO CLEAN LEEKS?

  • As mentioned above, the only thing requiring attention when making roasted leeks is cleaning the leeks properly. Leeks are probably some of the dirtiest vegetables you could buy.
  • They have many layers of leaves and dirt collects between the layers at the transition from the white part to the green part of the vegetable, so you will have to actually separate the layers and thoroughly wash the leek in between the layers.
  • To prepare the leeks for this dish, start by washing the them thoroughly.
  • Cut away and discard the roots.
  • Cut away the last 2 cm/ 1 inch or so of the dark green ends as well, they are often wilted. Discard.
  • Slice the leeks lengthwise.
  • Carefully fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed.
  • To proceed with the recipe, cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long.
how to cut leeks Roasted Leeks

HOW TO MAKE ROASTED LEEKS?

Spices:

  • Talking about the ingredients is not very necessary. The leeks are the main ingredient, all you need except that is olive oil and some spices.
  • Actually, when it comes to spices, you can get away with using only salt and pepper. The leeks themselves are sweet and delicious once roasted, so you will not need much to make them shine.
  • However, as my spice cupboard is always full, I added some paprika (hot and sweet) as well. And sprinkled some parsley on top of the roasted leeks before serving.
  • You could use other spices as well, whatever you like.

Roast the leeks:

  • Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
  • Clean and cut the leeks as described above.
  • Place the leek pieces in a roasting tin.
  • Whisk together the oil and the spices.
  • Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.

How long to roast leeks?

  • It depends on how thick the leeks are and on your oven.
  • Mine were pretty thick, so they needed 40 minutes roasting time.
  • Start checking after 25-30 minutes, about every 5 minutes or so.
  • When done, the roasted leeks should be tender, easy to pierce with a fork.
how to roast leeks Roasted Leeks

HOW TO SERVE ROASTED LEEKS?

First of all, remove the outer leaf before serving, it tends to be tougher than the rest.

Otherwise, the roasted leeks make a perfect side dish for just about anything. How about serving them with some chicken breast, with pork tenderloin, meatballs or fish?

To make a delicious vegetarian meal serve the leeks with polenta and cheese.

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MORE LEEK RECIPES?

Leek and Olive Stew – this is probably my favorite leek recipe ever, you will not believe how sweet and incredibly aromatic this stew is.

Leek and Cheese Soup – a German soup with ground meat, this is a super popular party or brunch soup in Germany.

Egg Salad with Leeks – one of our favorite bread spreads, something I make on a regular basis. It is made with fresh leeks and is a great way of using leftover hard boiled eggs.

Leek and Pea Frittata – keep this recipe in mind for next spring, you will just love those flavors.

PIN IT FOR LATER!

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roasted leeks 9 480x480 Roasted Leeks

Roasted Leeks

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Have you ever thought of having roasted leeks as a side dish? You definitely should!

Ingredients

  • 3-4 large leeks
  • 2 tablespoons olive oil
  • 1 teaspoon sweet paprika (See note)
  • ½ teaspoon hot paprika, more or less to taste
  • fine sea salt and ground black pepper
  • 1-2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
  2. Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed. Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
  3. Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.
  4. Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so, the roasting time depends on the thickness of the leek halves and on your oven. When done, the roasted leeks should be tender, easy to pierce with a fork.
  5. Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.

Notes

Both paprika sorts are optional, you can only use salt and pepper or other spices instead.

Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving:Calories: 103 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 279mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 1g
Nutrition information isn’t always accurate.

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