• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Dinner
    • Healthy Recipes
    • 30 Minutes or Less
    • Chicken and Turkey
    • Fish and Seafood
    • Beef
    • Pasta
    • Pork
    • Appetizers
    • Breakfast
    • Salads
    • Sides
    • Dessert
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Healthy Recipes » Olive Oil Roasted Leeks

    Olive Oil Roasted Leeks

    Published: Jul 29, 2022 · Modified: Aug 11, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This easy-to-follow recipe will teach you step-by-step how to make perfect, melt in your mouth roasted leeks with olive oil, garlic, thyme and rosemary.

    I serve this as a side with all kinds of main dishes like Crispy Cast Iron Chicken Thighs, Pork Tenderloin au Poivre, Grilled Skirt Steak or Crispy Roasted Pork Belly.

    A white oval platter with roasted leeks and olive oil.

    I’m not sure there’s a vegetable dish that is easier to make or more delicious to eat than roasted leeks. The magic is in it’s simplicity. Just a few simple ingredients, roasted to perfection–trust me, you’ll be making this one again and again.

    Leeks taste like a mild, more delicate version of an onion, with the same base flavor but far less sharp intensity. They are far sweeter than other member of the “allium” family like garlic, chives, shallots, and onion. When roasted, hearty leeks become buttery and melt in your mouth tender. The edges get crispy and caramelized too!

    Do you love leeks too? For more ways to cook with leeks check out: Root Vegetable Mash with Caramelized Leeks.

    Ingredients You’ll Need

    Here’s everything you need to make this recipe: leeks, butter, olive oil, garlic, rosemary and thyme.

    Two leeks (one whole, one cut in halt lengthwise), a small bowl of olive oil, a knob of butter, a head of garlic and sprigs of rosemary and thyme on a white marble background.

    How to Wash and Prep Leeks for Roasting:

    Leeks are grown in sandy soil and much of that soil ends up inside the leeks as they grow which is why it’s important to wash them thoroughly.

    Trimming: Trim the roots and dark green parts from the leeks and discard (or save to use for making stock). Halve the leeks lengthwise.

    Washing: Fill your *clean* kitchen sink with cold water. Place the trimmed leeks in the water, give them a gentle stir or shake to remove any soil or grit between the layers then allow them to soak for a 5-minutes, during that time impurities will fall to the bottom of the sink. After 5-minutes, remove them from the water, give them a final rinse under running water and they’re good to go.

    Recipe Steps:

    Step 1. Season

    Place the halved leeks in a baking dish or onto a sheet tray. Drizzle with olive oil and season each leek with salt and pepper. Scatter the thyme, rosemary, garlic and butter evenly across the leeks.

    A close up photo of halved, raw leeks with thyme and rosemary leaves.

    Step 2. Roast

    Bake in a preheated 425F oven until soft and tender.

    Left: a white rectangular baking dish with raw, halved leeks. Right: a white baking dish with roasted leeks, herbs and garlic.

    Step 3. Serve

    Transfer the leeks to a platter and serve warm.

    A close up photo of roasted leeks.

    Check Out More Delicious Side Dishes:

    • *All* Craving California Side Dishes
    • White Asparagus with Hollandaise
    • Creamy Parmesan Polenta
    • Roasted Fingerling Potatoes
    • Roasted Brussels Sprouts with Bacon Vinaigrette
    • Creamed Onion Gratin

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    A white oval platter with roasted leeks and olive oil.

    Olive Oil Roasted Leeks

    This easy-to-follow recipe will teach you step-by-step how to make perfect, melt in your mouth roasted leeks with olive oil, garlic, thyme and rosemary.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 4
    Calories: 291kcal
    Author: Leigh Anderson

    Ingredients

    • 4 large leeks trimmed, cleaned and halved lengthwise (see recipe notes for further instruction)
    • ⅓ c olive oil
    • 3 tbsp butter cubed
    • 2 cloves garlic roughly chopped
    • 4 sprigs fresh thyme and/or rosemary
    • salt and freshly cracked black pepper

    Instructions

    • Preheat oven to 425F.
    • Place the leeks cut side up in a large baking dish. Drizzle the olive oil evenly over top and season generously with salt and pepper. Next, scatter the herbs ,chopped garlic and butter over top and press them gently into the leeks and olive oil.
    • Bake at 425 for 25-30 minutes or until the leeks are tender and slightly caramelized around the edges. Transfer to a large plate or platter and serve warm.

    Notes

     
    How to Wash and Prep Leeks for Roasting:
    Leeks are grown in sandy soil and much of that soil ends up inside the leeks as they grow which is why it’s important to wash them thoroughly.
    • Trimming: Trim the roots and dark green parts from the leeks and discard (or save to use for making stock). Halve the leeks lengthwise.
    • Washing: Fill your *clean* kitchen sink with cold water. Place the trimmed leeks in the water, give them a gentle stir or shake to remove any soil or grit between the layers then allow them to soak for a 5-minutes, during that time impurities will fall to the bottom of the sink. After 5-minutes, remove them from the water, give them a final rinse under running water and they’re good to go.
     
    Storing and Re-heating Leftovers:
    • Leftover roasted leeks can be stored, covered, in the refrigerator for up to 5 days. Reheat in a preheated 350F oven for 5-10 minutes.

    Nutrition

    Calories: 291kcal | Carbohydrates: 13g | Protein: 2g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1746IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    « Creamy Truffle Alfredo Pasta
    White Asparagus with Hollandaise »

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Leigh Anderson on a green and white background.

    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

    Learn more about me →

    A bowl of green pasta. Title: "spring things" "pea pesto pasta"

    What's for Dinner:

    • Sheet Pan Chicken Tacos Al Pastor
    • Creamy Calabrian Chili Bolognese
    • Short Rib Ragù with Pappardelle
    • The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese
    A platter of snap pea salad. Title: "spring things" "snap pea salad"

    Winner Winner Chicken (and Turkey) Dinner:

    • Mexican Grilled Chicken Marinade–Perfect for Tacos, Fajitas, Burritos and More!
    • Jalapeño-Cheddar Chicken Smash Burgers
    • Yogurt Marinated Chicken with Harissa and Garlic
    • Spring Chicken and Dumplings

    Featured In:

    Shop:

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    Privacy Policy