Cinnamon Free Roasted Leeks with Lemon
Leeks are one of those vegetables that transform completely in the oven — what starts out sharp 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. There's nothing here to worry about from a cinnamon-sensitivity standpoint; every ingredient is clean, savory, and straightforward with zero warm spices hiding in the mix. The optional red pepper flakes add just a whisper of heat if you want it, and the fresh parsley keeps things feeling light and vibrant. It's the kind of elegant side dish that looks far more impressive than the effort involved, and it pairs beautifully with just about any protein or grain on the table.
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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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