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Epicurious
Bon Appétit

Olive Oil-Roasted Leeks

By Claire Saffitz

4.8

(6)

Image may contain Plant Confectionery Food and Sweets
Olive Oil-Roasted LeeksChristopher Baker

We love leeks. All you need are olive oil, salt, and the heat of the oven to coax some magic out of leeks.

Recipe information

  • Total Time

    2 hours

Ingredients

6 leeks, white and pale-green parts only, cut in half lengthwise
½ cup olive oil
Salt

Preparation

  1. Step 1

    Place a rimmed baking sheet in oven and preheat to 400°. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with ½ cup olive oil; season with salt. Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°. Bake until leeks are lightly browned on cut sides and very tender, about 1½ hours.

    Step 2

    Uncover leeks and turn cut side up. Increase oven temperature to 400°; roast leeks until golden brown, 15-20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)

    Do Ahead: Leeks can be baked 4 hours ahead. Let cool and cover.

TagsBon AppétitItalianEuropeanLeekRoot VegetableVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerMake AheadRoastRosh Hashanah

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