Chestnut Free 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 sweet, silky, and deeply caramelized at the edges. This simple roasted preparation lets that natural sweetness shine, finished with a bright squeeze of fresh lemon and a drizzle of good olive oil that ties everything together beautifully. The cut-side-down roasting technique is the real secret here, coaxing out golden color and tender layers without any fuss. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby note that keeps the whole dish feeling light. Every ingredient on this list is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. It works equally well as an elegant side for a dinner party or a quiet weeknight dish alongside whatever protein you have on hand.
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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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