Capsaicin Free Roasted Leeks with Lemon
Leeks are one of those vegetables that completely transform in the oven — what starts out mild and a little grassy becomes sweet, silky, and deeply caramelized at the edges. This simple roasted preparation lets them shine with nothing more than good olive oil, a squeeze of fresh lemon, and a scatter of parsley. The red pepper flakes listed are entirely optional and easy to leave out, making this a naturally gentle dish that skips the heat without sacrificing any of the flavor or elegance. A squeeze of lemon at the end brightens everything up and keeps the dish feeling light despite how rich and savory the roasted layers taste. It works beautifully as a side for roasted chicken or fish, or even laid over creamy polenta for something more substantial. The technique is straightforward — high heat, a flip halfway through, and a little patience — and the results look far more impressive than the effort involved.
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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)
Can be omittedred pepper flakes
- 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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