Roasted Leeks

11 Jan

roasted leeks

I’m always looking for lazy side dishes, and these roasted leeks are absolutely perfect. They take very little work, and you can concentrate on the main course while they’re roasting in the oven for about half an hour. The result is tender and slightly caramelized, with a sophisticated flavor from the aromatic herbs de provence. Of course, you can use different spices to switch up this dish and make it the perfect side to whatever your main course may be.

Roasted Leeks (adapted from Inspired Taste)
Yield: 3 – 4 servings


  • 6 medium leeks, cleaned and cut lengthwise into quarters*
  • 2 Tbsp olive oil
  • 1/2 tsp herbs de provence
  • salt and pepper, to taste
  • 1/4 – 1/2 cup water or stock

*First, chop off the root ends along with about 1/2″ of the white, then chop off the leafy dark green ends (down to where the green lightens). Cut the leeks in half lengthwise, rinse thoroughly, and cut each half in half. The leek pieces will naturally fall apart, and that’s fine.


  1. Preheat the oven to 400 degrees.
  2. In a roasting pan, toss 6 medium leeks, cleaned and cut lengthwise into quarters with 2 Tbsp olive oil, 1/2 tsp herbs de provence, and salt and pepper, to taste.
  3. Roast leeks for 20 minutes, then pour in 1/4 – 1/2 cup water or stock (enough to cover the bottom of the roasting pan but not cover the leeks) to moisten, and roast for 10 – 20 minutes more or until the leeks are tender.

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