0 from 69 votes
Roasted Leeks
Oven-roasted leeks with butter and parmesan are soft and savory, making a perfect appetizer or pairing with meat entrees.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 125 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 4 large leeks
- salt and pepper to taste
- ¼ cup melted butter
- ⅓ cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Cut the root and dark green tops off of the leeks. Cut in half lengthwise and wash between the layers to remove any dirt/debris.
- Place leeks cut side down in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender.
- Drain any water and flip leeks over so they are cut side up.
- Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25-35 minutes or until leeks are tender and golden.
Cup of Yum
Notes
- Refrigerate leftovers for up to 3 days, or freeze in zip bags for up to a month. After thawing, the flavor is still good, but the texture is not optimal for a side dish so use them in casseroles, soups or stews.
Nutrition Information
Calories
125
(6%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
24mg
(8%)
Sodium
168mg
(7%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1270IU
(25%)
Vitamin C
7.1mg
(8%)
Calcium
103mg
(10%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125 | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 168mg | 7% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 103mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.