Macadamia Free Roasted Leeks with Lemon
Leeks don't always get the spotlight they deserve, but roasting them at high heat transforms these humble alliums into something genuinely special — caramelized at the edges, silky through the layers, and deeply savory. A finishing squeeze of fresh lemon and a drizzle of good olive oil pull the whole dish together with a brightness that feels almost restaurant-worthy. The optional red pepper flakes add just enough warmth to keep things interesting without overwhelming the natural sweetness of the leeks. This is the kind of simple, produce-forward side that pairs beautifully with almost any main, from roasted chicken to a grain bowl. Every ingredient here is straightforward and clean, so there's no need to scrutinize labels or worry about hidden nuts sneaking into your meal. Fresh parsley scattered on top at the end adds a pop of color and a herby finish that makes the platter look as good as it tastes.
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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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