Low Sugar Roasted Leeks with Lemon
Leeks are one of those vegetables that transform completely under high heat — what starts out mild and a little grassy becomes deeply sweet, golden, and caramelized at the edges without a single gram of added sugar in sight. That natural sweetness is all the leeks themselves, coaxed out by a hot oven and a little patience. A finishing squeeze of fresh lemon cuts right through the richness of the olive oil and brightens every bite, while optional red pepper flakes add just enough warmth to keep things interesting. It's the kind of side dish that looks far more impressive than the effort involved, and it pairs beautifully with almost anything coming off the stovetop or grill. If you've been skeptical about leeks as a standalone vegetable rather than a background player in soups and stews, this recipe is genuinely going to change your mind.
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Learn more →Ingredients
4 servings
- 4 large leeks (white and light-green parts only)
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp kosher salt
- 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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