Pescatarian Roasted Leeks with Lemon
Leeks don't always get the spotlight they deserve, but roasting them at high heat transforms these humble alliums into something genuinely special — caramelized at the edges, silky through the layers, and deeply savory. A generous squeeze of fresh lemon at the end cuts right through the richness of the olive oil, brightening the whole dish in a way that feels almost effortless. The optional red pepper flakes add a gentle kick that makes each bite a little more interesting without overwhelming the natural sweetness the leeks develop in the oven. It's the kind of simple vegetable side that quietly steals the show at the dinner table. Serve it warm alongside grilled fish or a seafood pasta and it fits right in, or let it stand on its own as a light, satisfying plate. With just a handful of pantry staples and one baking sheet, this is the kind of recipe you'll find yourself coming back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!