This roasted leeks recipe takes only a little melted butter and parmesan cheese to turn them into a savory side or elegant first course.
Leeks: Choose fresh, firm stalks with a full, white base and green leaves.
Sauce: Real butter will add to the caramelization of the leeks as they bake. Parmesan cheese complements the onion flavor. Garlic powder, dried rosemary, oregano, or thyme will add savory flavor to the melted butter.
Fresh leeks often contain dirt or grit between their densely packed leaves so washing them is important. Trim off a slice from the white base and up to the green part where the leaves start to become darker and tougher. Cut the stalks in half vertically and rinse under cold running water while fanning the layers to remove any particles.
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Oven-roasted leeks with butter and parmesan are soft and savory, making a perfect appetizer or pairing with meat entrees.
Skillet oven safe, with lid
Preheat oven to 400°F.
Cut the root and dark green tops off of the leeks. Cut in half lengthwise and wash between the layers to remove any dirt/debris.
Place leeks cut side down in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender.
Drain any water and flip leeks over so they are cut side up.
Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25-35 minutes or until leeks are tender and golden.
Refrigerate leftovers for up to 3 days, or freeze in zip bags for up to a month. After thawing, the flavor is still good, but the texture is not optimal for a side dish so use them in casseroles, soups or stews.
Calories: 125 | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 168mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1270IU | Vitamin C: 7.1mg | Calcium: 103mg | Iron: 1.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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