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Roasted Leeks

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Have you ever thought of having roasted leeks as a side dish? You definitely should! They are sweet, comforting, and full of flavor.

roasted leeks with paprika and parsley

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 potato soup or vegetable soup including them as well.

Leeks as a side dish do happen from time to time, but they are mostly buttered. Until I discovered this amazing roasted leeks recipe.

simple roasted leeks on a serving platter

The inspiration came from another of my favorite recipes: roasted green onions. Actually, when making this recipe 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 cooking time, as the leeks, even when cut, are larger than the green/spring onions.

roasted leeks on a serving platter

How to clean leeks?

  • The only thing requiring attention when making roasted leeks is cleaning them properly. They 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 in between the layers.
  • Wash thoroughly.
  • Cut and discard the roots.
  • Cut the last 2 cm/ 1 inch or so of the dark green ends as well, they are often wilted. Discard.
  • Slice 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 halves into smaller pieces, about 10 cm/ 4 inches long.
how to clean and cut leeks

How to roast leeks?

What spices to use?

  • You can get away with using only salt and pepper. These vegetables 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:

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

How long to roast leeks?

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

How to serve baked leeks?

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

Otherwise, the baked 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 with polenta and cheese.

roasted leeks on a serving platter

More leek recipes

  • Olive Stew – one of my favorite vegetable stews, you will not believe how sweet and incredibly aromatic this dish is.
  • Leek and Cheese Soup – a German soup with ground meat, this is a super popular party or brunch soup in Germany.
  • Egg Salad – one of our favorite bread spreads, something I make on a regular basis. A great way of using leftover hard-boiled eggs.
  • Frittata – keep this recipe in mind for next spring, you will just love those flavors.
roasted leeks with paprika and parsley
golden leeks sprinkled with parsley on a serving platter

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: 103Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 279mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 1g

Nutrition information isn’t always accurate.

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