Roasted Leeks
Have you ever considered making roasted leeks as a side dish? You definitely should! They're sweet, comforting, and full of flavor.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3-4 large leeks (Note 1)
- 2 tbsp olive oil
- 1 tsp sweet paprika (Note 2)
- 1/2 tsp hot paprika (more or less to taste)
- fine sea salt and ground black pepper
- 1-2 tbsp fresh parsley (chopped )
Instructions
- 1
Preheat the oven to 430°F/ 220°C.
- 2
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
- 3
Cut leeks: Halve the leek pieces lengthwise (See images above). Place them in the roasting tin.
- 4
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
- 5
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.
- 6
Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.1-2 tablespoons fresh parsley