What makes roasted leeks so special is that they possess the ability to not only make a dish more tender, but also transform the meal completely with little effort. If you are someone who loves eating nutritious meals, but does not have the luxury of spending hours in the kitchen, look no further because this recipe is perfect for you.
Regardless if you are a beginner or someone who cooks on a daily basis, this recipe for ‘Roasted leeks with olive oil and Parmesan’ is going to impress you and your guests. All you need is olive oil, salt, pepper, Parmesan, and of course, leeks and you will be able to cook amazing roasted leeks.
Table of Contents
Why You Should Try These Roasted Leeks
If you have not and/or do not plan on trying caramelized onions, this is what roasted leeks taste like. The only difference is that leeks are more milder as compared to onions. Not only will the flavor of roasted leeks change your veggie opinion, but also the sweetness and the buttery texture will completely melt in your mouth.
This recipe has a special place in my heart because of how useful leeks are. They can accompany a delicious roast, or they can be served with a fresh salad as a light side dish. They are wonderful for busy weeknights and even for dinner over the weekend when you want to impress someone. Moreover, they are a healthy vegetable that can be roasted for almost any meal without restrictions to dietary plans — including low-carb, gluten-free, and even keto.
So, if you are a busy mom or a professional who is always in a hurry, or simply someone trying to eat healthy, this recipe is bound to become your favorite. And did I mention it’s simple? Once you give this a try, you will wonder why roasting leeks wasn’t something you did years ago.
Ingredients
Let us avoid complicating things. The ingredients for this roasted leeks recipe are ones you likely have already in your kitchen.
Leeks (6 pieces) — These are the star of the show. Leeks have a tender texture when roasted, in addition to a mild onion flavor. Plus, they are packed with vitamins and fiber!
3 tablespoons olive oil — This helps to preserve the moisture and tenderness of the leeks while also bringing out their flavors.
½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon of any other salt, including Morton kosher salt): A small amount of salt will improve the leeks’ sweetness in a big way.
¼ teaspoon black pepper: This balances the flavor while providing the subtle warmth and depth that can be easily overdone.
¼ cup Parmesan (grated): No other cheese compares when it comes to the delicious, savory finish it gives the leeks. Parmesan is quite rich. It melts beautifully in the oven and the edges crisp, forming a golden crust.
Instructions
1. Preheat the Oven
The first step is preheating your oven to 425°F. You need this high heat so that the leeks will caramelize beautifully while getting tender on the inside. Also, as I said before, the heat will work wonders on the leeks and bring out their natural sweetness. So don’t skip this step!
2. Trim the Leeks
In case you haven’t worked with the Leeks before, they can feel a bit daunting, but do not worry! They are pretty straightforward. The first step is to trim off the tough dark green tops of the leeks, and discard them. Leave only the soft white and light green parts, as they tend to be tender and flavorful.
Afterward, cut the fibrous root ends off the leeks. We want to ensure that you are left with the best sections to roast because these parts cannot be consumed.
3. Sousa e Corta os Alhos Poros
After cleaning the tops and roots, the next step is cutting the leeks in half lengthwise. Since it is very dirty, leeks need a very good rinse. This will allow you to remove any dirt that is stuck between the layers. Make sure to rinse them well under cold water and let the water run between the layers; you will be shocked at how much dirt is hidden within!
Once the leeks are clean, remember to dry them using a paper towel or a kitchen cloth. The drier the leeks are, the better it will be for olive oil to spread evenly without turning into a soupy mess.
4. Coat the Leeks in Olive Oil Roughly Estimated: 60 seconds
When the leeks have been cleaned and dried, the next step is to coat them in olive oil. I prefer placing them in a 9×13 baking dish with the cut side down. After pouring the olive oil over the leeks, use your hands to rub the oil in. Yes, I know – it can get messy, but it’s a very important step. It is critical that every single leek is properly coated so that they can crisp up in the oven.
Kosher salt and black pepper are crucial for the seasoning of the leeks. The portion of salt used should be more than the average. The reason behind this is that the leeks are sweet and need counterbalance with the parmesan and salt.
5. Roast the Leeks Roughly Estimated: 40 seconds
The next step is adding the baking dish to the oven that has already been preheated and roasting the leeks for around 20 minutes. During the first part of the process, the leeks will begin to soften, and in the second part their flavors will deepen. Caramelization is critical here. To have that beautiful golden brown color on the leeks, high heat should be used.
Leeks should come from the oven after 20 minutes have passed, and at this point, their cut sides should face upwards. This position will enable the Parmesan to melt appropriately onto the leeks. Add the grated Parmesan and place the dish back into the oven for another 5 to 10 minutes. Watching them during this time is necessary—they need to be very tender but still slightly crispy on the edges for optimal fork removal.
6. Serve and Enjoy
This last step probably was not necessary as now the leeks are ready to be served. These delicious roasted beauties are served at the perfect temperature, right when they’re steaming hot. The melted goodness from the parmesan will seep into the leek pores, which gives it an appetizing flavor.
Cooking Tips
The roasting process should not be rushed: Caramelization of the leeks happens at a high temperature so if they are placed in during a cool temperature, the rich flavor and the golden brown color would be impossible to attain.
Use your fingers: It is essential to massage the olive oil into the leeks because this simple modification adds great value. The oil being displaced is important, but it will allow the leeks to maintain moisture during roasting which is why it is vital.
Enhance taste: Sprinkle Red pepper flakes on the leeks before roasting them to add more spice. Fresh or thyme and rosemary can be added during the final stages of cooking to enhance the flavor, and fresh lemon juice is a great addition as well.
Alter parts of the dish: Nutritional yeast is perfect for those avoiding dairy, which is an appropriate substitute for parmesan due to its cheesy flavor. Other than that, adding cheddar or Gruyère would blend nicely with the roasted leeks.
The Healthy Benefits Of Roasted Leeks
Carrots and broccoli tend to receive more attention, but given the choice, roasted leeks are an equally nutritious and versatile vegetable to use. The roasted leeks are not only a great source of Vitamin K, Folate, and Manganese, which is essential for our body, but also has countless health advantages.
Leeks provide a sufficient amount of fibre, which helps to improve digestion and provides a feeling of fullness for a longer duration of time. Along with that, they also help to prevent damage to the body, as leeks contain antioxidants that are known to shield the body for those trying to boost their health and wellbeing.
Roasting vegetables simmered with some olive oil and freshly grated Parmesan creates a delectable and nutritious side dish rich in flavor.
Personal Story: A Love Affair with Roasted Vegetables
My particular favorite is roasted leeks, an unusual dish I had little confidence in until I tried it for the first time. Seeing how they appear, leeks do not seem to be very enticing at first. But I have never looked back after trying my first bite. The roasted Parmesan was an absolute epiphany due to its profound onion flavor. I now my entire world of roasted veggies rang a bell for the first time. Apart from other people who have yet to experience roasted veggies, my newfound delicacy is extremely versatile.
Frequently Asked Questions
Is there any other substitute that can be used in place of the Parmesan cheese?
Certainly. If you want a dish free of dairy products, cheese can easily be replaced with dairy free cheddar or even add some nutritional yeast. Either options guarantees a perfectly cheesy sensation without any dairy.
In what other ways can I save my leftovers?
Leftovers can conveniently be placed in fridge for three days if properly sealed in air-tight containers. If you wish to maintain the crunchy texture of roasted leeks, reheating on the stovetop or oven is the best option.
Is it possible to prepare them in advance?
Roasted leeks are best fresh out of the oven, but they can be prepared a full day in advance. To prepare, roast them as instructed and cool them before refrigerating. Just before serving, heat them in the oven for a few minutes to achieve a hot and crispy texture.
Final Thoughts
After taking a bite of roasted leeks, it’s easy to understand why they are a dish people want to repeat – the perfect side. With that crispy, golden, umami flavor topped with crispy parmesan, roasted leeks are irresistibly delicious and will have everyone inquiring about the dish. Whether paired with weeknight dinner or served during special occasions, roasted leeks served as sides are sure to dazzle guests and add a touch of wonder to any other feasts.
The next time you’re looking to prepare a healthy roasted vegetable side, remember that all you need to do is look for the humble leek – grab the leeks and get them on the grill!
If you’re craving a perfectly cooked steak to go with your roasted leeks, check out our guide on How to Cook New York Strip Steak for the perfect pairing.
For more inspiration on healthy leek recipes, take a look at this Healthline article on Healthy Leek Recipes.
Print
Roasted Leeks with Olive Oil and Parmesan
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Side Dishes
- Cuisine: American
Description
These roasted leeks are beautifully caramelized and have a mellow, almost sweet flavor. They make a wonderful side dish to meat and fish.
Ingredients
- 6 leeks
- 3 tablespoons olive oil
- ¼ teaspoon of salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan – grated
Instructions
- Preheat the oven to 425°F.
- Trim the hairy bottom of the white part of the leeks. Trim the dark greens, leaving the white and light green parts.
- Cut the leeks in half lengthwise, then rinse them well (there’s often dirt trapped in there) and dry. Arrange them in a 9 X 13 baking dish, cut side down.
- Drizzle the leeks with olive oil and use your hands to coat them thoroughly. Sprinkle them with salt and pepper.
- Roast them for 20 minutes. Remove from the oven, turn so that their cut side is up, and sprinkle with the Parmesan.
- Continue roasting until the leeks are fork-tender and golden brown, 5-10 more minutes. Serve immediately.
Notes
- The baking times listed here are merely a suggestion. The idea is to cook the leeks until they are browned and caramelized. That’s when they lose their sharpness and become wonderfully sweet and flavorful. So when you pull them out of the oven, if they’re not golden brown, put them back in for a few more minutes, until they become caramelized.
- On the other hand, if your oven runs hot or if your leeks are small, it might be enough to roast them for 15 minutes on the first side and 5-10 more minutes on the second side.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or serve them cold like antipasti.
Nutrition
- Serving Size: 3 pieces
- Calories: 153 kcal
- Sodium: 246 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g