Roasted Leeks

4.63 from 66 votes

Have you ever considered making roasted leeks as a side dish? You definitely should! They're sweet, comforting, and full of flavor.

Prep Time10

Cook Time40

Total Time50

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 103kcal

Author: Adina

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

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.