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.
- 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
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.
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.
Storing and Re-heating Leftovers:
- 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.
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