Crispy-Edged Roasted Leeks in 30 Minutes
Roasted leeks are a quick, flavorful vegetable side that cooks in just 20 minutes. As they roast, the leeks turn tender and slightly sweet with crisp, golden edges. Their mild, oniony flavor—somewhere between garlic, shallots, and chives—pairs beautifully with just about any main dish. Naturally gluten-free, dairy-free, and vegan.
Ingredients
- 6-8 medium leeks, (roots trimmed, dark green leaves discarded, halved and cleaned, see below)
- 3 Tbsp extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/8 tsp freshly ground black pepper
Instructions
- 1
Cut and clean leeks. Trim and cut the leeks, then wash and dry well to remove any dirt or grit.
- 2
Roast the leeks. Preheat an oven to 425°F (220°C). Place the cleaned, trimmed leeks cut side down on a baking sheet or large pan that's been drizzled with 2 Tbsp olive oil. Drizzle with an additional 1 Tbsp olive oil (trust us, they need it to prevent them from burning), then sprinkle with ½ teaspoon Kosher salt and freshly ground black pepper, to taste. Roast for 20 minutes, or until the bottoms of the leeks are tender on the inside, and crispy.
Cook it from the original
This recipe comes from wellseasonedstudio.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on wellseasonedstudio.com