Skip to Content

Roasted Parmesan Leeks

In the past, when I have bought leeks, they have sat in my refrigerator until they turned brown, moldy and emitted a disgusting juice that my husband would clean up. That’s the not-so-pretty truth. I’ve wanted to try them, have bought them and then haven’t done a thing with them. Sad, but true.

Until now, that is.

The worst part isn’t that I let produce sit in the refrigerator until it rotted. No, sir, though that is a bad thing in of itself. The worst part is that when I finally make them, I discovered that I really like leeks. Go figure. They have a somewhat sweet flavor with a mild onion-y flavor. It’s more of a hint of onion flavor, really. Mmmm.

I wasn’t sure how to cook them, so I stuck with an old standby: roasting. This ultra-simple preparation really lets the natural flavors of vegetables shine. The result was fantastic and worth the effort. I can’t wait to try leeks in other dishes now!

Roasted Parmesan Leeks

Roasted Parmesan Leeks

Yield: 4 servings

Ingredients

  • 4 leeks, tough outer leaves removed
  • 1 tbsp olive oil
  • sea salt
  • 1/4 cup grated Parmesan

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut leeks into 2 inch pieces and split down the middle. Place in a water bath to remove dirt.
  3. Remove leeks to an oven safe pan, shaking excess water (you want them to retain some of the water though).
  4. Drizzle with olive oil and salt. Place in oven and cook for 30 minutes.
  5. Toss leeks. Top with Parmesan and cook for another 15 minutes.
  6. Serve immediately.
Previous
Five Facts About Red Cabbage
Next
Beef with Broccoli without the Guilt

CSA Day: Roasted Beets, Leeks and Eggplant Recipe and Other Tasty Ideas | Sarah’s Cucina Bella :: Family Food

Wednesday 25th of August 2010

[...] love the taste of roasted leeks. Almost smoky … and so tender, with a hint of crisp. Then there’s the beets, they get [...]

Potato Leek Soup | Sarah’s Cucina Bella :: Family Food

Friday 5th of September 2008

[...] am up to my ears in leeks these days, but it’s not a bad thing. Parmesan roasted leeks are delicious. And sauteed leeks are versatile. But the recipe de resistance is potato leek soup. [...]

Claire

Tuesday 19th of February 2008

I love leeks! And you aren't alone - I get really excited to try new things and then can't figure out what to do with various produce. Just keep on keepin' on! If you happen upon some leeks again, Alton Brown made leek rings instead of onion rings and I have to admit, they are WAY BETTER than onion rings. I love your site! =)