This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.
Roasted leeks with lemon and Parmesan? Yes, please!
I try to eat a side of vegetables with every meal. This is definitely easier in the summer when fresh produce is so abundant. And tastier too. A lot of times, it’s the same few over and over. Even though I love broccoli, asparagus, and kale, sometimes I want something different.
These roasted leeks are definitely different. They came in my Imperfect Foods box last week (fyi, you can get $80 in free groceries by trying them here.) and I wasn’t sure what I was going to do with them. That’s kind of the fun of getting a box of produce every week — you get something and have to figure it out.
Normally, I would make soup, or add them to an omelet or something. They’re pretty versatile, so there are lots to do with them. When I was in culinary school, we made salmon with creamed leeks on the side. I’ll be honest, I was skeptical. But it turned out to be one of my favorites. Like onions (because they technically are onions) they’re usually added for flavor. But sometimes, they can be the star of the show. Like here.
As a bonus, they are super easy to make and take a few minutes to prep. Cut, roast, eat. High heat roasting caramelizes them and makes them sweet. They’re milder than regular onions, which is why they make such a good side on their own. A squeeze of lemon and sprinkling of salty Parmesan compliment them nicely. So don’t leave those out. You’ll regret it, I promise.
You can eat these on the side of just about anything. Salmon, shrimp, or chicken. Or chop them and eat them in a salad. Or on toast. For real. Whatever your heart desires.
Roasted Leeks with Lemon and Parmesan
These roasted leeks are an easy side dish that anyone can make. They go with anything, are super impressive, and delicious!