Pecan Free Roasted Leeks with Lemon
Leeks are one of those vegetables that transform completely in a hot oven, going from mild and a little grassy to deeply caramelized and almost sweet at the edges. These are halved lengthwise so the cut sides get maximum contact with the pan, building that golden, jammy char that makes the whole dish feel far more impressive than the ingredient list suggests. A squeeze of fresh lemon at the end cuts through the richness of the olive oil and brightens everything up beautifully. A scatter of flat-leaf parsley adds a pop of color and a fresh herbal note that ties it all together. The whole thing comes together with pantry staples and zero specialty ingredients, so there's no need to scan labels or worry about cross-contact from nut-heavy products. It works equally well as an elegant side for a dinner party or a simple weeknight vegetable alongside roasted chicken or fish.
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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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