Paleo Roasted Leeks with Lemon
Leeks don't always get the spotlight they deserve, but roasting them at high heat transforms these mild, layered alliums into something genuinely special — caramelized at the edges, silky through the center, and deeply savory. A finish of fresh lemon juice and a drizzle of good olive oil brightens the whole thing up in a way that feels almost restaurant-worthy. Every ingredient here is completely whole-food and grain-free, so there's nothing to swap or second-guess. The optional red pepper flakes add a gentle kick that plays beautifully against the natural sweetness that develops as the leeks roast. It's the kind of side dish that looks elegant on a platter but asks almost nothing of you in the kitchen. Scatter some fresh parsley over the top before serving and you've got a dish that's as pretty as it is clean.
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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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