Mustard Free Roasted Leeks with Lemon
Leeks don't always get the spotlight they deserve, but roasting them at high heat transforms their mild, oniony sweetness into something genuinely special — caramelized at the edges, silky through the layers, and bright with a final squeeze of fresh lemon. This is the kind of simple vegetable dish that quietly steals the show at the dinner table. Because the whole recipe relies on just a handful of clean, whole ingredients — leeks, olive oil, salt, pepper, and lemon — there's no need to scan labels or worry about hidden condiments sneaking in. A finishing drizzle of good olive oil and a scatter of fresh parsley pull everything together into something that looks far more impressive than the effort involved. It works beautifully as a side alongside roasted meats or fish, or even as a light starter on its own.
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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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