Roasted Leeks with Olive Oil and Parmesan

Name: Roasted Leeks with Olive Oil and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 leeks; 3 tablespoons olive oil; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ cup parmesan

User Reviews

5.0

93 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
153 kcal
Course
Side Dish
Cuisine
American

Roasted Leeks with Olive Oil and Parmesan

Winston Campbell

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These roasted leeks are beautifully caramelized and have a mellow, almost sweet flavor. They make a wonderful side dish to meat and fish.

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Ingredients

Servings

6 leeks
3 tablespoons olive oil
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
¼ cup parmesan grated

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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.