Roasted Leeks
User Reviews
4.6
Roasted Leeks
Description
The Roasted Leeks recipe calls for cleaning and trimming large leeks to keep only the white and very light green parts. The leeks are cut into roughly 4-inch pieces, halved lengthwise, then tossed with a mixture of olive oil, sweet paprika, hot paprika, fine sea salt, and freshly ground black pepper. This coating ensures the leeks develop a slightly smoky and spiced flavor upon roasting.
The leeks are arranged in a roasting pan and baked at 430°F (220°C) for approximately 40 minutes until tender and easily pierced by a fork. Massaging the oil and spices into the leeks before roasting helps them become evenly coated and enhances caramelization. Before serving, the extra outer leaf is removed and fresh chopped parsley is sprinkled over the top to provide herbal freshness.
The result is roasted leeks that are soft with richly developed flavor from the paprika and olive oil roast. The texture is tender with a gentle earthiness balanced by the herbs. These roasted leeks make an excellent side dish or vegetable component alongside meat or fish dishes.
Notes include using only the white and light green leek parts, rinsing thoroughly to remove grit, and optionally reserving tough dark green leaves to make stock or add to other dishes like soups. The paprika is optional, and the leeks can be seasoned simply with salt and pepper if preferred.
Ingredients
- 3-4 large leek Note 1
- 2 tablespoons olive oil
- 1 teaspoon paprika Note 2, sweet
- ½ teaspoon paprika more or less to taste, hot
- sea salt fine
- ground black pepper fine
- 1-2 tablespoons parsley chopped, fresh
Instructions
- 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
Notes
- Use only the white and very light green parts of the leek; smaller leeks may be used whole without halving.
- Clean leeks carefully by rinsing between layers to remove dirt.
- The paprika is optional; you may season with salt and pepper alone or use other spices.
- Don't discard dark green leek parts if fresh; use them for making stock or adding to soups, frittatas, or scrambled eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 103kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 279mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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