They make a wonderful side dish for meats and fish, and the leftovers keep well in the fridge for several days. My mother-in-law makes an amazing quiche with leeks, and that’s how I first got acquainted with this vegetable. It looks like a huge green onion and has an onion-like flavor, but it’s milder, making it appropriate as a side dish, not just a condiment. The best thing about these roasted leeks is that oven-baking mellows their onion flavor, caramelizes them, and brings out their natural sweetness. They are very, very good, and they go well with just about any main course you can think of.
Ingredients
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or serve them cold like antipasti.
Fresh leeks: They look like giant green onions. I wasn’t familiar with them in the past, but it’s easy to spot them in the store once you know what to look for! Olive oil: I use extra-virgin olive oil. If you prefer an oil with a higher smoke point, use avocado oil instead. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded.
You start by trimming the leeks, cutting them in half lengthwise, rinsing, and drying them. Arrange the leeks in a baking dish. Coat them with olive oil (be generous!) and sprinkle them with salt and pepper. Continue baking the leeks until they are golden brown, for about 10 more minutes. Serve immediately. On the other hand, if your oven runs hot or 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.
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