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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!
Equipment
- Baking sheet
Ingredients
- 4 large leeks
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1/2 cup grated Parmesan
- Sea salt and fresh ground pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Cut the dark green parts off the leeks and trim the ends. You can use this for vegetable stock later if you wish.
- Cut the white parts in half length wise. If they are super long, cut them in half cross wise as well. Remove the tough outer leaves.
- Line a baking sheet with parchment and place the leeks on the tray, cut side up.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 15-20 minutes, until leeks are soft and edges begin to brown.
- Remove from oven, drizzle with lemon and sprinkle with the Parmesan.
- Serve immediately.
Notes
Storing leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
Pairs well with: Lemon Garlic Butter Baked Salmon, Sunshine Quinoa Salad
Nutrition
Calories: 170kcalCarbohydrates: 13gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 209mgPotassium: 176mgFiber: 2gSugar: 4gVitamin A: 1592IUVitamin C: 11mgCalcium: 191mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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