Easy Roasted Leeks
- PREP 10min
- COOK 35min
- TOTAL 45min
I love roasted leeks so much. As they roast in the oven, leeks become soft and super sweet. I roast them with a simple blend of salt, pepper, and Herbs de Provence, but feel free to use your favorite herb blends as a substitute! Before cooking leeks, you will need to clean them. Since they are grown in sandy soil, the bottom of the leeks will usually have some dirt stuck between the layers. I’ve shared how to clean them in the recipe below, or you can see our step-by-step tutorial here: how to clean leeks.
You Will Need
6 medium leeks
2 tablespoons of olive oil
1/2 teaspoon Herbs de Provence
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/2 cup chicken stock or vegetable stock
Directions
Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper, or grab a large baking dish.
Trim off the root end and the dark green tops of the leeks (you can save those for stock if you like!). Slice the leeks in half lengthwise.
Clean the leeks by fanning the layers open under running water, making sure to rinse away any dirt or sand trapped between them.
Pat the leeks dry with a paper towel and place them on the prepared baking sheet. Drizzle them with olive oil and season with salt, pepper, and Herbs de Provence.
Roast the leeks in the oven until they’re tender, about 35 to 45 minutes. To keep them from drying out, add a few spoonfuls of broth to the baking sheet after the first 10 minutes, and then add more as needed as they finish roasting.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.