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
Scale
- 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