MSG Free Roasted Leeks with Lemon
Leeks are one of those vegetables that transform completely in a hot oven — what starts out mild and a little grassy becomes sweet, silky, and deeply caramelized at the edges. This simple side dish leans on just a handful of clean pantry staples: good olive oil, salt, pepper, and a squeeze of fresh lemon at the end. That bright citrus finish cuts through the richness of the roasted allium beautifully, and a scatter of fresh parsley adds a pop of color if you want it. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden flavor enhancers or additives — what you see is exactly what you get. The technique is straightforward: roast cut-side down first to build color, then flip to let those caramelized layers open up and get tender all the way through. It's the kind of elegant, fuss-free side that pairs with almost anything and looks 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)
- 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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