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Olive Oil–Roasted Leeks

Olive Oil–Roasted Leeks

Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.

Ingredients

  • 6 leeks, white and pale-green parts only

Recipe Preparation

  • Place a rimmed baking sheet in oven and preheat to 400°. Cut leeks in half lengthwise. Rinse well and pat completely dry. Toss with oil in a large bowl; season with salt.

  • Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°. Bake until leeks are lightly browned on cut side and very tender, about 1½ hours.

  • Uncover leeks and turn cut side up. Increase oven temperature to 400°; roast leeks until golden brown, 15–20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)

  • DO AHEAD: Leeks can be baked 4 hours ahead. Let cool; cover and chill. Bring to room temperature before serving.

,Photos by Christopher Baker

Nutritional Content

Calories (kcal) 210 Fat (g) 18 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 20Reviews SectionOh man… I picked this roasted leek recipe because it looked simple and quick. It said 20 minutes total time on the top of the recipe but it takes 1 hour and 45 minutes or more in the oven alone. :-(It’s still baking and my son is already in bed. I’d have started it earlier had I known.CuriousMeSeaside, CA06/03/19