Tree Nut Free Roasted Leeks with Lemon
Leeks are one of those vegetables that transform completely in a hot oven, and this simple roasted preparation is proof. The cut sides go deeply golden and caramelized while the inner layers turn silky and tender, all with just a handful of pantry staples. A finishing squeeze of fresh lemon and a drizzle of good olive oil pull everything together into something that tastes far more elegant than the effort involved. The optional hit of red pepper flakes adds a gentle warmth that plays beautifully against the natural sweetness the leeks develop during roasting. Since every ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden allergens sneaking in from nut-based oils or coatings. Scattered parsley at the end adds a pop of color and freshness that makes this as pretty on the plate as it is satisfying to eat. Serve it alongside roasted chicken, grilled fish, or honestly just with crusty bread — it holds its own either way.
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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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