
Leeks are one of those vegetables that transform completely in the oven — what starts out sharp and a little grassy becomes sweet, silky, and deeply caramelized at the edges. This simple side dish leans on extra-virgin olive oil, a squeeze of fresh lemon, and a handful of flat-leaf parsley to let those roasted flavors really shine. During pregnancy, eating well doesn't have to mean complicated cooking, and this recipe is proof: just a handful of clean, whole ingredients with no processed additives or anything to second-guess. Leeks are a great source of folate and vitamin C, both of which are genuinely useful during pregnancy, and the olive oil adds healthy fats without any heaviness. The technique is straightforward — halve, season, roast, flip — and the result looks far more impressive than the effort involved. A bright hit of lemon at the end keeps everything fresh and lifts the richness of the oil beautifully. Serve it warm alongside grilled fish, roast chicken, or honestly just on its own with some crusty bread.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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