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The crisp, savory sweetness. The subtle earthy undertones. The onion-like flavor. There are a lot of reasons to love Roasted Leeks, a humble, yet heroic, side dish that goes well with steak, chicken, pork... basically anything! Just letting the leek flavor speak for itself, accented only by salt, pepper, olive oil, and a little sharp parmesan for a touch of cheesy goodness, allows the wonderful flavor to entertain and amaze your tastebuds. Roasted Leeks will dazzle you from the first bite to the last!
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Ingredients
- 6 leeks
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup parmesan, grated
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Trim the bottom of the white parts of the leeks.
Step 3 -Trim the dark green parts of the leeks, only leaving the white parts and light green parts.
Step 4 -Cut the leeks in half lengthwise, then rinse them well and dry; leeks are very dirty and need plenty of washing.
Step 5 -Arrange the leeks in a 9x13-inch baking dish, cut-side down.
Step 6 -Drizzle the leeks with the olive oil and toss to thoroughly coat them.
Step 7 -Season the leeks with the salt and the pepper.
Step 8 -Roast the leeks for 20 minutes.
Step 9 -Turn the leeks over and sprinkle them with the parmesan cheese.
Step 10 -Roast the leeks until they are fork-tender and golden-brown, about 10 minutes.
Step 11 -Serve.
