Walnut Free 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 full of sweet, savory depth. A finishing squeeze of fresh lemon and a drizzle of good olive oil pull the whole dish together with a brightness that feels almost restaurant-worthy. The ingredient list is refreshingly short and completely free of tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. A pinch of red pepper flakes adds a gentle kick if you're in the mood, and a scatter of flat-leaf parsley makes the platter look as good as it tastes. This is the kind of elegant side dish that pairs beautifully with roasted chicken, grilled fish, or even a simple grain bowl — and it comes together with almost no effort at all.
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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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