Peanut Free Roasted Leeks with Lemon
Leeks are one of those vegetables that completely transform in the oven — what starts out mild and a little grassy turns sweet, silky, and deeply caramelized at the edges. This simple side dish lets that natural flavor shine with just olive oil, a hit of seasoning, and a bright squeeze of fresh lemon at the end. A pinch of red pepper flakes adds a gentle kick if you're into that, while the optional parsley keeps things fresh and colorful on the plate. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum payoff. For anyone navigating nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces, coatings, or pantry staples that tend to hide unexpected allergens. It's the kind of elegant, fuss-free side that pairs beautifully with roasted chicken, grilled fish, or really anything you've got going on for dinner.
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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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