Xanthan Gum Free Roasted Leeks with Lemon
Leeks are one of those vegetables that transform completely under high heat — their sharp, oniony bite mellows into something sweet, silky, and deeply savory. Roasting them cut-side down first builds a gorgeous caramelized crust, and that final flip lets the edges turn golden while the layers go completely tender. A squeeze of fresh lemon and a drizzle of good olive oil at the end keep things bright and balanced without needing anything fussy. The whole dish comes together with just a handful of pantry staples, and every single one of them is naturally free of thickeners and stabilizers — no label-reading required. That's the beauty of a recipe built entirely around whole, unprocessed ingredients: there's simply nothing to worry about. Scatter some fresh parsley over the top if you have it, and you've got a side dish that looks elegant enough for a dinner party but is honestly weeknight-easy.
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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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