Vegetarian Roasted Leeks with Lemon
Leeks are one of those vegetables that genuinely transform in the oven, and this simple roasted preparation is proof. High heat coaxes out their natural sweetness, caramelizing the cut sides to a gorgeous golden edge while the inner layers turn silky and tender. A finishing squeeze of fresh lemon and a drizzle of good olive oil are all it takes to make the whole thing sing. The optional red pepper flakes add just enough warmth to keep things interesting without overwhelming the delicate onion flavor. It's the kind of side dish that looks impressive on a platter but asks almost nothing of you in the kitchen. Scatter some fresh parsley over the top and you've got a dish that earns its place next to anything from roast chicken to a simple grain bowl.
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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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