BHA & BHT Free Roasted Leeks with Lemon
Roasted leeks are one of those quietly impressive vegetables that transform completely in a hot oven — going from sharp and fibrous to silky, caramelized, and deeply savory. This dish keeps things beautifully simple, relying on extra-virgin olive oil, a good squeeze of fresh lemon, and a handful of pantry staples to let the leeks shine. For anyone navigating preservative sensitivities, packaged and processed foods can be a minefield, but a recipe built entirely around whole, fresh ingredients sidesteps those concerns entirely. There are no sauces, no seasoning blends, no shelf-stable shortcuts — just real food roasted at high heat until golden and tender at the edges. The optional hit of red pepper flakes adds a gentle warmth, while fresh parsley brightens the whole platter right before serving. It works beautifully as a side for roasted proteins or grains, and it looks far more elegant than the effort involved would suggest.
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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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