Oven Roasted Leeks Recipes

OVEN-BRAISED LEEKS

Steps:

• Preheat oven to 350 degrees F.
• Trim roots and dark green tops from leeks, leaving 5 to 8 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large). Rinse well, taking care to remove any grit, and pat dry. Nestle the leeks in a single layer, on their sides if necessary, in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with herbs de Provence, pepper and salt. Cover with foil and bake until very tender, 50 minutes to 1 hour. Uncover and continue baking until lightly browned, about 10 minutes more.

OVEN-ROASTED LEEKS

Steps:

• Preheat the oven to 400°F.
• Lightly oil a medium roasting pan, and brush leeks with 1 tablespoon oil.
• Sprinkle with salt and pepper.
• Roast leeks until tender, about 35 to 45 minutes. While roasting, drizzle leeks with broth a few times to keep moist.

ROASTED LEEKS

Steps:

• Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
• Wash leeks: Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed.
• Cut leeks: Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
• Season: Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.
• Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so; the roasting time depends on the thickness of the leek halves and your oven. When done, the roasted leeks should be tender easy to pierce with a fork.
• Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.

ROASTED LEEKS

Steps:

• Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.

ROASTED CARROTS AND LEEKS

Steps:

• Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
• On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
• Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.

OVEN ROASTED LEEKS - WHOLE FOODS

Steps:

• Cut leeks in half lengthwise and place in bowl of cold water to remove sand. Rinse under cold water and pat dry.
• Pre-heat oven to 400°F
• In oiled roasting pan with sides, brush leeks with olive oil. Sprinkle with salt and pepper. Roast leeks until they are tender, about 35 to 45 minutes. While roasting, drizzle leeks with broth a few times to keep moist.

ROASTED LEEKS

Steps:

• Clean and trim the leeks, leaving some of the root on.
• Steam the leeks in water or wine until almost cooked.
• Place leeks on a hot grill. Brush with olive oil and season with salt and pepper. Cook on each side for three to five minutes, or until they are slightly charred.