Anti Inflammatory Roasted Leeks with Lemon
Leeks don't always get the spotlight they deserve, but roasting them at high heat transforms these humble alliums into something genuinely special — caramelized at the edges, silky through the layers, and bright with a final squeeze of fresh lemon. Extra-virgin olive oil does double duty here, both crisping the cut sides during roasting and finishing the dish with a glossy, fruity drizzle that ties everything together. Olive oil and leeks are both well-regarded for their role in an anti-inflammatory way of eating, so this side dish earns its place on the plate beyond just good looks. A pinch of red pepper flakes adds a gentle kick if you want it, while fresh parsley scattered over the top keeps things vibrant and herbaceous. The whole thing comes together on a single sheet pan with minimal prep, making it an easy weeknight win that serves four without any fuss. Pair it alongside roasted fish, grilled chicken, or simply enjoy it as a light vegetable course — the lemon and olive oil finish means it needs absolutely nothing else.
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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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