If you've never eaten a roasted leek, you don't know what you have been missing. The French love leeks steamed, roasted, or cooked with other vegetables using their favorite vegetable recipe. Leeks are similar to onions but milder.
My palate loves leeks roasted in pure butter and dusted with salt and pepper. However, if your diet doesn't tolerate butter, leeks are delicious when drizzled with olive oil and roasted.
Try roasting leeks with fish. Yum! Serve them with fish, beef, or chicken.
- Fresh leeks, as few or as many as are needed for your table (1-2 per person)
- Olive oil or butter
- Aluminum foil
Preheat your oven to 350 degrees.
Carefully wash leeks to remove traces of soil. Cut off a sliver of the root end to remove the roots. Trim the top of the leek, but leave some of the green. I eat them from the white bulbs up to the light green portion of the vegetable. I doubt that many will eat any of the dark green foliage.
Put the leeks in a baking dish that is just big enough to hold the number of leeks you will roast. Drizzle them with olive oil or pour enough melted butter over them to coat the stalks. Dust the leeks with as much or as little salt and pepper as is required to suit your taste.
Cover the dish with aluminum foil. Put the dish in a preheated 350 degree oven and roast the leeks for 45 minutes to an hour. I roasted the leeks in the picture for one hour. If you like for them to be white and a bit crunchy, you might find that roasting them for 45 minutes will suit your taste.
I'll not be surprised if roasted leeks become a favorite at your table. Lay a few leeks next to a serving of fish, beef, or chicken and I believe you'll find a winning combination!