Samantha Nicole The crisp, savory sweetness. The subtle earthy undertones. The onion-like flavor. There are a lot of reasons to love Roasted Leeks, a humble, yet heroic, side dish that goes well with steak, chicken, pork… basically anything! Just letting the leek flavor speak for itself, accented only by salt, pepper, olive oil, and a little sharp parmesan for a touch of cheesy goodness, allows the wonderful flavor to entertain and amaze your tastebuds. Roasted Leeks will dazzle you from the first bite to the last!
Ingredients
- 6 leeks
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup parmesan, grated
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Trim the bottom of the white parts of the leeks.
Step 3 –Trim the dark green parts of the leeks, only leaving the white parts and light green parts.
Step 4 –Cut the leeks in half lengthwise, then rinse them well and dry; leeks are very dirty and need plenty of washing.
Step 5 –Arrange the leeks in a 9×13-inch baking dish, cut-side down.
Step 6 –Drizzle the leeks with the olive oil and toss to thoroughly coat them.
Step 7 –Season the leeks with the salt and the pepper.
Step 8 –Roast the leeks for 20 minutes.
Step 9 –Turn the leeks over and sprinkle them with the parmesan cheese.
Step 10 –Roast the leeks until they are fork-tender and golden-brown, about 10 minutes.
Step 11 –Serve.
