Have you ever considered making roasted leeks as a side dish? You definitely should! They're sweet, comforting, and full of flavor.
I was inspired to make roasted leeks from one of my favorite recipes: Roasted Green Onions. I was looking for a veggie side to serve with polenta and cheese, which the kids wanted for lunch. Roasting leeks was a great idea! The process is the same, but since leeks are larger than green onions, they just need a few extra minutes in the oven.
Try more leek side dishes like Creamed Leeks, Buttered Leeks, or Cheesy Leeks; they are all amazing!
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Recipe ingredients
Leeks: Use 3-4 large ones; you will only need the white and very light green parts. If they're smaller, use more. There's no need to cut them in half lengthwise if they're thin.
Spices: Salt and pepper are enough, as the roasted leeks are sweet and delicious on their own. However, I like to add hot and sweet paprika. Feel free to use any spices you enjoy.
Otherwise, you will only need olive oil and a bit of parsley to sprinkle on top before serving. Make this simple and delicious Leek Frittata, too.
See the recipe card for full information on ingredients and quantities.
How to clean leeks?
The only thing to watch out for when roasting leeks is cleaning them well, as they’re one of the dirtiest vegetables. Dirt gathers between the layers, especially where the white and green parts meet, so you’ll need to separate the layers and wash thoroughly in between.
- Wash the leeks thoroughly.
- Cut and discard the roots. Cut the dark green parts as well. You will not need them for this recipe, but don't throw them away; you can use them to make chicken stock like in this Semolina Dumpling Soup Recipe or make this Cream Cheese Egg Salad.
- The dirt usually collects at the junction between the light green and dark green parts; this is where you need to carefully fan open the layers without taking the leek apart.
- Rinse under cold running water until all the dirt is removed.
How to roast leeks?
Step #1: For this recipe, cut the leeks into smaller pieces, about 4 inches/ 10 cm long.
Step #2: Halve the pieces lengthwise.
Step #3: Place them in a roasting tin, whisk the oil and spices, pour over the veggies, and massage to coat them well.
Step #4: Roast the leeks until tender and easily pierced with a fork.
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 and easy to pierce with a fork.
Tip
Remove the outer leaf before serving; it tends to be tougher than the rest.
How to serve baked leeks?
- The baked leeks make a perfect side dish for just about anything. How about serving them with some cast iron chicken breast, pistachio pork tenderloin, Romanian meatballs, or fish?
- Serve them with Romanian polenta and cheese or polenta loaf to make a delicious vegetarian meal.
Roasted Leeks
Equipment
- Roasting tin
Ingredients
- 3-4 large leeks Note 1
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika Note 2
- ½ teaspoon hot paprika more or less to taste
- fine sea salt and ground black pepper
- 1-2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 430°F/ 220°C.
- Clean leeks: Wash the leeks. Trim and discard the roots. Remove the dark green leafy parts (Note 3). Cut the leeks into smaller pieces, about 4 inches/ 10 cm long. Rinse under running water, ensuring you remove all the dirt that may be between the layers of the leek.3-4 large leeks
- Cut leeks: Halve the leek pieces lengthwise (See images above). Place them in the roasting tin.
- Season: Whisk oil and spices in a small bowl. Pour the mixture over the leeks and massage well with your hands to coat them completely with oil.2 tablespoons olive oil + 1 teaspoon sweet paprika + ½ teaspoon hot paprika + fine sea salt and ground black pepper
- Roast them 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 your oven. When done, the roasted leeks should be tender and easily pierced with a fork.
- Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.1-2 tablespoons fresh parsley
Notes
- Leeks: You will only need the white and very light green parts. If the leeks are smaller, use more. There's no need to cut them in half lengthwise if they're thin.
- Spices: Both paprika sorts are optional; you can only use salt and pepper or other spices.
- Don't discard the dark green parts unless they are very wilted. Use them to make stock and add them to soups, frittata, scrambled eggs, or other dishes.
JackieDC says
Absolutely Delicious
Gail Mitchell says
Absolutely delicious.
Adina says
I am glad you like it, Gail. Thank you for the feedback.
David Gallaher says
i love leeks and found this recipe to be wonderful -
quick, easy and delicious.
Sarah Boyle says
Wonderful recipe. If you end up with any leftover, purée in a food processor, maybe add a pinch of sugar to taste and a little water until spreadable. You can use as a spread for sandwiches. Or spread on crostini and top with shredded Gruyère and broil until toasted to make a fantastic french onion toast appetizer recipe. So addictive!
Adina says
That is a wonderful idea for using leftovers! Thank you so much, I will make sure to try it next time.
Kim says
I never had leeks made this way until today! They tasted amazing. The only change was I added smoke paprika instead of hot. This is to become a regular in our house, thank you!
Adina says
Thank you for the feedback, Kim. I am happy you liked the leeks.
Del says
Crazy bout leeks and will make these a.s.a. I get to the shops....they sound scrumptious.
Mel says
Being a Welshman,this recipe takes me back many years when my Mam used to cook this..Guess what I bought at our local veggie shop and will be cooking tonight ? ?
Diloch yn fawr Cariad..
Adina says
I hope you like them!