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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<\/a>. 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.<\/span><\/p>\n Ingredients:<\/p>\n *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.<\/p>\n Method: <\/span><\/div>\n<\/div>
\nRoasted Leeks<\/span><\/strong> (adapted from Inspired Taste<\/a>)
\nYield: 3 – 4 servings<\/span><\/p>\n\n
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