Celery Free Roasted Leeks with Lemon
Leeks are one of those vegetables that transform completely in a hot oven, and this simple roasted preparation is proof. The cut sides caramelize into something golden and almost sweet, while the inner layers turn silky and tender all the way through. A squeeze of fresh lemon and a final drizzle of good olive oil at the end brighten everything up and keep the flavors clean and vibrant. A pinch of red pepper flakes adds just enough warmth if you want a little kick, but the dish is equally satisfying without it. The whole thing comes together with a handful of pantry staples and zero fuss — no complicated sauces, no hard-to-find ingredients, nothing that could sneak in an unwanted allergen. It works beautifully as a side dish alongside roasted chicken or fish, or even as a light starter on its own. Fresh parsley scattered over the top right before serving adds a pop of color that makes it look far more impressive than the effort required.
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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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