Low Sodium Roasted Leeks with Lemon

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

4 large leeks (white and light-green parts only)
H-E-B Fresh Leeks Fresh Organic Leeks Leek Cal Organic Farms Leeks, Organic Leeks
See all
3 tbsp extra-virgin olive oil, divided
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 lemon, halved

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Trim the root ends and dark-green tops from the leeks, leaving only the white and light-green parts. Halve each leek lengthwise, then rinse under cold running water, fanning the layers to remove any grit. Pat thoroughly dry with paper towels.

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