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.
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.
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.
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.
Step 2. Roast
Bake in a preheated 425F oven until soft and tender.
Step 3. Serve
Transfer the leeks to a platter and serve warm.
Check Out More Delicious Side Dishes:
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Olive Oil Roasted Leeks
Ingredients
- 4 large leeks - trimmed, cleaned and halved lengthwise (see recipe notes for further instruction)
- 1/3 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
- 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.
- 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.
