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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!
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Servings
4
Calories
170
kcal
Equipment
Baking sheet
Ingredients
1x
2x
3x
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:
170
kcal
Carbohydrates:
13
g
Protein:
6
g
Fat:
11
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
6
g
Cholesterol:
11
mg
Sodium:
209
mg
Potassium:
176
mg
Fiber:
2
g
Sugar:
4
g
Vitamin A:
1592
IU
Vitamin C:
11
mg
Calcium:
191
mg
Iron:
2
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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